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Chipotle Spoon Bread

Prep time 30 mins
Cook time 45 mins
Stand time 15 mins
Yield 8 servings (serving size: 1/8 of spoon bread)
Freeze any remaining chipotles in ice cube trays. Once frozen, store in a heavy-duty zip-top plastic bag.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection