Chipotle Spoon Bread

Ingredients

• 2 teaspoons double-acting baking powder 
• 2  chipotle chiles in adobo sauce canned drained chopped
• 15.3 ounce whole-kernel corn divided drained canned
• 4 large egg whites 
• 2 large egg yolks 
• 2 cups less-sodium chicken broth fat-free
• 0.5 cup cilantro leaves fresh chopped
• 0.8 teaspoon ground cinnamon 
• 2 tablespoons honey 
• 2 tablespoons butter light melted
• 1.3 cups milk 1% low-fat
• 1.5 teaspoons salt 
• 1 cup cornmeal yellow

Equipment

• bowl
• oven
• whisk
• blender
• baking pan

Directions

1. Preheat oven to 35
2. Bring broth to a boil; pour over cornmeal in a large bowl. Stir and let stand 5 minutes.
3. Place 1 cup corn, milk, and next 7 ingredients in a blender; process until smooth.
4. Whisk together corn mixture and cornmeal mixture; stir in remaining corn and cilantro.
5. 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.)
6. Bake at 350 for 45 to 50 minutes or until puffed and golden.
7. Remove from oven; let stand 10 minutes before serving.