Individual Corn Spoon Breads

Name: Individual Corn Spoon Breads
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 1 small chipotle in adobo, finely chopped; 418 grams creamed corn; 3 larges eggs, separated; 118 milliliters all-purpose flour; 1 teaspoon kosher salt; 2 whole scallions, white and green parts, chopped; 177 milliliters yellow cornmeal

Individual Corn Spoon Breads

The recipe Individual Corn Spoon Breads can be made in approximately 40 minutes. This recipe serves 12. One portion of this dish contains around 4g of protein, 2g of fat, and a total of 102 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires cornmeal, scallions, creamed corn, and eggs. It works well as a very affordable side dish. It is a good option if you're following a dairy free diet. If you like this recipe, you might also like recipes such as Individual Irish Soda Breads, Fast Breads' Southern Corn Sticks, and Corn Spoon Bread.

Instructions

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

Ingredients you will need

Baking Spray

Equipment you will use

Muffin Tray

Oven

Whisk together the cornmeal, flour, salt and baking powder in a small bowl.

Ingredients you will need

Baking Powder

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Creamed Corn

Egg Whites

Egg Yolk

Green Onions

Chipotle Chiles

Cornmeal

Steak

Corn

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Muffin Liners