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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Freeze any remaining chipotles in ice cube trays. Once frozen, store in a heavy-duty zip-top plastic bag. Ingredients:
2 cups fat-free, less-sodium chicken broth |
1 cup yellow cornmeal |
1 (15.25-ounce) can whole-kernel corn, drained and divided |
1 1/4 cups 1% low-fat milk |
2 tablespoons light butter, melted |
2 tablespoons honey |
2 canned chipotle chiles in adobo sauce, drained and chopped |
3/4 teaspoon ground cinnamon |
1 1/2 teaspoons salt |
2 large egg yolks |
2 teaspoons baking powder |
1/2 cup chopped fresh cilantro |
4 large egg whites |
cooking spray |
Directions:
1. Preheat oven to 350°.
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. Whisk together corn mixture and cornmeal mixture; stir in remaining corn and cilantro.
4. 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.)
5. Bake at 350° for 45 to 50 minutes or until puffed and golden. Remove from oven; let stand 10 minutes before serving.
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