Chipotle Spoon Bread

Oxmoor House
Freeze any remaining chipotles in ice cube trays. Once frozen, store in a heavy-duty zip-top plastic bag.
8 servings (serving size: 1/8 of spoon bread)


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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


Prep: 30 Minutes
Cook: 45 Minutes
Stand: 15 Minutes

Preheat oven to 350°.

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

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.

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.)

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

Created date

March 2010

Nutritional Information

Calories 167
Fat 3.9 g
Satfat 1.7 g
Protein 7.2 g
Carbohydrate 27.4 g
Cholesterol 60 mg
Iron 0.9 mg
Sodium 876 mg
Caloriesfromfat 21 %
Fiber 2.3 g
Calcium 127 mg