1 c. white whole wheat flour

3/4 c. cornmeal

1 t. chipotle chili powder

1 t. cumin

1/4 t. salt

1/4 t. baking soda

1 1/2 t. baking powder

1/4 c. butter, melted

1/2 c. sour cream

1/2 c. almond milk

2 eggs

1 can of corn, drained

1/4 c. chopped roasted poblano or jalapeño peppers (optional)

Preheat the oven to 425 degrees F.

Mix the dry ingredients (flour, cornmeal, spices, salt, baking powder and baking soda) in a small bowl.

Mix together the wet ingredients (melted butter, sour cream, milk, eggs) in a large measuring cup. Pour the wet ingredients into the dry ingredients and stir until just combined. Stir in the drained corn and the roasted poblanos or chopped jalapeños, if using.

Pour into a greased 9 x 9 baking pan. Bake for 25 minutes, until golden brown.

I used almond milk because that's what I generally have on hand. You could use cow's milk, rice milk, or soy milk – whatever you have on hand!

I used white whole wheat flour because I don't eat white flour, but you can do whatever you want. I imagine this would also work perfectly well as a gluten-free bread, using a 1-to-1 gluten free baking powder or perhaps oat or rice flour.

If you like this less spicy you could cut the chipotle powder in half. It's not really SPICY as written – there's just the tiniest amount of heat to it. However, if even that little bit is too much, cut it in half or leave it out entirely. Or sub in some regular chili powder for a bit of flavor without heat.

Bunny's Warm Oven:Sour Cream Corn Bread