Roasted Corn Chipotle Cornbread


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


Adapted from
Step 1

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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