Prep Time
30 Mins
Cook Time
45 Mins
Stand Time
15 Mins
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.)

Step 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

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