Individual Corn Spoon Breads – a delicious recipe with flour, yellow cornmeal, all-purpose, kosher salt, baking powder, corn. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 325 degrees F. Coat each cup of a 12-cup muffin pan with baking spray.
2
Whisk together the cornmeal, flour, salt and baking powder in a small bowl.
3
Whisk together the creamed corn and egg yolks in a large bowl.
4
Stir in the cornmeal mixture, scallions and chipotle.
5
Whip the egg whites in another large bowl until stiff peaks form.
6
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.
7
Spoon the batter into the muffin cups (they will be very full) and bake until puffed and golden, 20 to 25 minutes.
8
Cool the spoon breads for 5 minutes in the pans.
9
Run a thin spatula around the edges of each to loosen and then remove the breads from the pans.
10
Serve warm or at room temperature.
201
kcal
Calories
8
g
Fat
21
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Nonstick baking spray with flour, 3/4 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon kosher salt, and more.
Yes, Individual Corn Spoon Breads falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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