Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/2 teaspoon (2.5g) salt
  • 1 cup (240ml) milk
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, separated
  • 1 (15-ounce/425g) can creamed corn
  • 4 ounces (113g) Monterey Jack cheese, shredded
  • 4 ounces (113g) cheddar cheese, shredded
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup green bell pepper, finely diced
  • 1/4 cup onion, finely diced
  • 1 jalapeno, seeded and finely minced (optional)
  • 1 teaspoon (5g) chili powder
  • 1/2 teaspoon (2.5g) ground cumin

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking dish.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, chili powder, and cumin.
  3. In a large bowl, whisk together milk, oil, egg yolks, and creamed corn.
  4. Stir in diced bell peppers, onion, jalapeno (if using), Monterey Jack cheese, and Cheddar cheese into the wet ingredients.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Don't overmix.
  6. In a separate clean bowl, whisk egg whites until stiff peaks form.
  7. Gently fold the beaten egg whites into the batter in two additions, being careful not to deflate them.
  8. Pour the batter into the prepared baking dish. Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  9. Let the spoon bread cool for about 10 minutes before serving.