Individual Corn Spoon Breads

Directions

1. 1
   Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
2. 2
   Whisk together the cornmeal, flour, salt and baking powder in a small bowl.
3. 3
   Whisk together the creamed corn and egg yolks in a large bowl.
4. 4
   Stir in the cornmeal mixture, scallions and chipotle.
5. 5
   Whip the egg whites in another large bowl until stiff peaks form.
6. 6
   Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain.
7. 7
   Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes.
8. 8
   Cool the spoon breads for 5 minutes in the pans.
9. 9
   Run a thin spatula around the edges of each to loosen and then remove the breads from the pans.
10. 10
    Serve warm or at room temperature.