- 3/4 cup yellow cornmeal
- 1 1/4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Silk Pure Almond Original
- 1 egg
- 1/4 cup canola oil
- 1 tablespoon honey
- 1 (7 ounce) can chipotle chilies in adobo sauce
- 1 cup canned corn kernels, drained
- Preheat oven to 400 degrees. Spray or grease a 12-cup muffin pan. Whisk together cornmeal, flour, baking powder, salt and cumin in a large bowl. In a separate bowl, whisk together Pure Almond, egg, oil and honey.
- Pour egg mixture over cornmeal mixture and stir until ingredients are moistened. Do not over-mix. Remove chilies from can and chop, reserving sauce for another use. Gently stir chilies and corn into batter. Spoon into prepared pan and bake for 15-18 minutes until golden brown. Serve warm or cold.