Chipotle Spoon Bread

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 45 to 50 minutes or until puffed and golden. Remove from oven; let stand 10 minutes before serving.

chicken broth, yellow cornmeal, wholekernel corn, milk, light butter, honey, chiles, ground cinnamon, salt, egg yolks, baking powder, fresh cilantro, egg whites, cooking spray

Taken from www.myrecipes.com/recipe/chipotle-spoon-bread (may not work)