Individual Corn Spoon Breads

Name: Individual Corn Spoon Breads
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Nonstick baking spray with flour; 3/4 cup yellow cornmeal; 1/2 cup all-purpose flour; 3 large eggs, separated; 1 teaspoon kosher salt; 1/4 teaspoon baking powder; One 14.75-ounce can creamed corn; 2 whole scallions, white and green parts, chopped; 1 small chipotle in adobo, finely chopped

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 12

Author : Food Network Kitchen

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Ingredients

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Nonstick baking spray with flour3/4 cup yellow cornmeal1/2 cup all-purpose flour3 large eggs, separated1 teaspoon kosher salt1/4 teaspoon baking powderOne 14.75-ounce can creamed corn2 whole scallions, white and green parts, chopped1 small chipotle in adobo, finely chopped

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Instructions

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Step 1

Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.

Step 2

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.

Step 3

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.