Portioned corn spoonbread

Ingredients:

• 3/4 cup yellow cornmeal
• 0.5 cups premium flour
• 3 large eggs, separate the whites from the yolks
• 1 teaspoon coarse salt
• 1/4 tsp baking powder
• 1 can (400 g) of canned creamed corn
• 2 green onions, chopped
• 1 small chipotle pepper in adobo sauce, finely chopped

Preparation:

1. Preheat oven to 350°F (160°C). Spray each cavity of a 12-cup muffin pan with cooking spray.
2. In a small bowl, combine the cornmeal, wheat flour, salt, and baking powder. In a large bowl, combine the creamed corn with the egg yolks. Add the cornmeal mixture, green onions, and chipotle peppers. In another large bowl, beat the egg whites until stiff peaks form. Fold a third of the egg whites into the cornmeal batter to make it fluffier, then fold in the remaining beaten egg whites until there are no white streaks in the batter.
3. Spoon the batter into the muffin tins, filling them to the top, and bake until golden brown, 20-25 minutes. Cool the muffins in the muffin tins for 5 minutes. Run a thin spatula around the edges of each muffin to loosen it from the muffin tin, then remove from the muffin tin. Serve the spoonbread warm or at room temperature.