Sunday we had roasted corn as part of giant grub fest at K's. That reminded me how much I love roasted corn as an ingredient. Can't wait for that corn to go on sale. I roast up a huge batch, cut the kernels off the cobs and freeze. So nice to have roasted corn in the middle of winter for a nice chowder.
Roasted corn is a wonderful ingredient in cornbread. I created a delicious cornbread with a bit of heat and a great corn taste. Chipotles are smoked jalapenos and you can find them in cans packed in a spicy adobo sauce. You can also add some of the sauce for extra kick. I used just two teaspoons of pepper/sauce because S and I have different tolerances for heat. Because there is no egg in this recipe, you can taste as you go and adjust the heat.
Instead of milk or buttermilk for the liquid, I used one cup of the whey drained from making yogurt cheese. It's full of protein and has that tangy taste like buttermilk. A bit of lime juice brightened the flavor and is a natural complement to corn.
Pre-heat oven to 400 degrees.
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
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
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.
Really tasty. You can add a dollop of sour cream on top or yogurt-cilantro sauce or guacamole or salsa or even butter.