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

Preparation

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.