Freeze any remaining chipotles in ice cube trays. Once frozen, store in a heavy-duty zip-top plastic bag.
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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