Instructions: Preheat the oven to 350

If using fresh corn, cut the corn kernels from the cobs and set aside. If using frozen, thaw before using.

Bring the chicken broth and milk to a boil in a saucepan. Reduce the heat to low. Slowly add the cornmeal, stirring constantly, and cook until thickened, about 2 minutes. Add the corn and set aside. Spray a medium skillet with a nonstick vegetable coating spray and place over medium heat. Add onion, bell peppers, and both chilies, and cook until softened, about 2 to 3 minutes. Add onion mixture and egg substitute to the cornmeal mixture. Season with salt and pepper to taste.

In a separate bowl, beat the egg whites with sugar until stiff. Fold some of the whites into the cornmeal to lighten the mixture. Fold lightened cornmeal mixture into the whites. Spray a 2-quart oblong pan with a nonstick spray and pour the batter into the pan. Sprinkle Parmesan cheese on top. Place the pan in a larger pan, partially filled with warm water. Bake for 45 minutes to 1 hour.

You may turn the oven down to the lowest setting, leave the door ajar, and "hold" the spoon bread up to 30 minutes. Allow the oven to cool down by leaving the door wide open for 5 minutes.

NOTES : A good recipe for entertaining. It holds well in a warm oven up to 30 minutes and is a wonderful accompaniment to grilled fish or poultry or to serve on a buffet table with beans. Individual servings spooned into a fringed tamale husk make an attractive presentation.

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