Freeze any remaining chipotles in ice cube trays. Once frozen, store in a heavy-duty zip-top plastic bag.

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
30 mins
cook:
45 mins
stand:
15 mins
total:
1 hr 30 mins
Yield:
8 servings (serving size: 1/8 of spoon bread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

167 calories; fat 3.9g; saturated fat 1.7g; protein 7.2g; carbohydrates 27.4g; cholesterol 60mg; iron 0.9mg; sodium 876mg; calories from fat 21%; fiber 2.3g; calcium 127mg.
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