Individual Corn Spoon Breads
Ingredients
Instructions
- Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
- Whisk together the cornmeal, flour, salt and baking powder in a small bowl.
- Whisk together the creamed corn and egg yolks in a large bowl.
- Stir in the cornmeal mixture, scallions and chipotle.
- Whip the egg whites in another large bowl until stiff peaks form.
- Stir about one-third of the egg whites into the corn mixture to lighten it and then fold in the remaining egg whites until no steaks of white remain.
- Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes.
- Cool the spoon breads for 5 minutes in the pans.
- Run a thin spatula around the edges of each to loosen and then remove the breads from the pans.
- Serve warm or at room temperature.
Nutrition & Diet Analysis (per serving)
452
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).