Roasted Corn Chipotle Cornbread (Building A Better Cornbread #4)

Using the basics of my Building A Better Cornbread #2 recipe and some corn I roasted on the grill, 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. They can pack a punch so use them to taste. 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 compliment to corn.

Pre-heat oven to 400 degrees.

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

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 or your favorite substitute. Or add nothing. we took these as part of lunch on a hike along the Snoqualmie River.