This is a pantry-clearing recipe which combines some of the crops native to the former Aztec empire (now Central and South America). For those people with cocoa nibs lying around, some non-GMO cornmeal in their fridge and chipotle powder in the pantry, here is a suggestion for use.
Start with a standard recipe for cornbread. Several are available on the internet and any decent all-around cookbook should have something alluding to a bread recipe using cornmeal.
Simply add 1/2 teaspoon of chipotle powder and 1/4 cup of cocoa nibs to the dry mix before combining with the wet mix. Bake according to recipe instructions. Eat warm and eat fast. The absence of preservatives ensures this bread will go off quickly.
cocoa nibs-nutty texture; not sweet
chipotle-smoky flavour; adds a bite
cornmeal-gluten-free; comes in fine, medium and coarse grind