INGREDIENTS
- Dry Ingredients:
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
Wet Ingredients:
- 1 cup whey (drained from making yogurt cheese)
- 1 cup roasted corn kernels
- 1/3 cup non-fat yogurt
- 1/4 cup honey
- 1 tbsp olive oil
- 2 tsp chipotle pepper in adobo sauce
- juice of half a small lime
PREPARATION
Pre-heat oven to 400 degrees.
Mix dry ingredients. Mix wet ingredients. Mix everything together. Spray a baking dish with cooking spray. Transfer mix to baking dish or muffin tin or, as in my case, eight-sectioned scone pan. Bake for 15 minutes or until a knife comes out clean. Let it cool a few minutes before removing from the pan and then cool on a wire rack.
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