Individual Corn Spoon Breads

These fluffy spoon breads pack in a lot of rich corn flavor with a hint of chipotle kick. Serve them as a side dish for dinner, and then[ toast the leftovers-if there are any-for breakfast.]

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
12 servings
Level:
Easy

Ingredients
  • Nonstick baking spray with flour
  • 3/4 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • One 14.75-ounce can creamed corn
  • 3 large eggs, separated
  • 2 whole scallions, white and green parts, chopped
  • 1 small chipotle in adobo, finely chopped
Directions
  • 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.


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    This recipe is featured in:

    The Best Kwanzaa Recipes