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.

Bunny's Warm Oven:Sour Cream Corn Bread