Ingredients:
3/4 cup yellow cornmeal 1-1/4 cup unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cumin 1 cup Silk Original or Unsweetened Soymilk 1 egg 1/4 cup canola oil 1 tablespoon honey 1 (7-ounce) can chipotle chilies in adobo sauce, drained 1 cup canned corn kernels, drained

Instructions:
Preheat oven to 400 degrees. Spray or grease a 12-cup muffin pan. Whisk together cornmeal, flour, baking powder, salt and cumin in large bowl. In a separate bowl, whisk together soymilk, egg, oil and honey. Pour egg mixture over cornmeal mixture and stir until ingredients are moistened. Do not overmix. Remove chilies from can and chop. Gently stir chilies and corn into batter. Spoon into prepared pan and bake for 15-18 minutes, until golden brown. For more information about myth-busting facts, nutrition information, tips and endless possibilities for recipes, visit www.soyfoods.org/soyfoods-month