Chipotle Spoon Bread

Name: Chipotle Spoon Bread
Ingredients: 2 cups fat-free, less-sodium chicken broth; 1 cup yellow cornmeal; 1 (15.25-ounce) can whole-kernel corn, drained and divided; 1 1/4 cups 1% low-fat milk; 2 tablespoons light butter, melted; 2 tablespoons honey; 2 canned chipotle chiles in adobo sauce, drained and chopped; 3/4 teaspoon ground cinnamon; 1 1/2 teaspoons salt; 2 large egg yolks; 2 teaspoons baking powder; 1/2 cup chopped fresh cilantro; 4 large egg whites; Cooking spray

14 ingredients

5 steps

Ingredients

2 cups fat-free, less-sodium chicken broth
1 cup yellow cornmeal
1 (15.25-ounce) can whole-kernel corn, drained and divided
1 1/4 cups 1% low-fat milk
2 tablespoons light butter, melted
2 tablespoons honey
2 canned chipotle chiles in adobo sauce, drained and chopped
3/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
2 large egg yolks
2 teaspoons baking powder
1/2 cup chopped fresh cilantro
4 large egg whites
Cooking spray

Directions

1

Preheat oven to 350°.
2

Bring broth to a boil; pour over cornmeal in a large bowl. Stir and let stand 5 minutes.
3

Place 1 cup corn, milk, and next 7 ingredients in a blender; process until smooth. Whisk together corn mixture and cornmeal mixture; stir in remaining corn and cilantro.
4

Beat egg whites with a mixer at high speed until stiff peaks form; fold egg whites into cornmeal mixture. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. (Dish will be very full but will not bubble over.)
5

Bake at 350° for 45 to 50 minutes or until puffed and golden. Remove from oven; let stand 10 minutes before serving.