Free Recipe Bolivian Corn Pudding
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Bolivian Corn Pudding Recipe
4 c Fresh or frozen and thawed
-corn kernels
1/2 c Skim milk
1-1/4 c Yellow cornmeal
4 Scallions; finely chopped
1/4 c Raisins
1 tb Sugar; up to 3
2 tb Sweet paprika
1 ts Salt; plus more to taste
1/2 ts Baking powder
1/2 ts Ground cinnamon
1/2 ts Anise seeds; crushed
1/2 ts Black pepper; plus more to
-taste
4 Egg whites
1/2 ts Cream of tartar
3/4 c Coarsely shredded Muenster
-cheese
Bolivian Corn Pudding Preparation
8 SERVINGS LACTO Corn pudding is popular throughout South America, where it is often baked in corn husks in the style of a tamale. Here”s a simpler version made in a baking dish. For best results, use fresh corn kernels. Preheat oven to 400 F. Coat a 2-quart baking dish with nonstick spray. In food processor or blender, combine 3 cups corn and milk. Puree until smooth. In large bowl, combine cornmeal, scallions, raisins, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon salt, baking powder, cinnamon, anise seeds, 1/4 teaspoon pepper, and remaining 1 cup corn. Stir to mix. Stir in pureed corn. Taste and add more sugar, salt and pepper if desired. In another large bowl, combine egg whites and cream of tartar. Beat with electric mixer until firm and glossy but not dry, about 8 minutes. (Begin beating on low speed and gradually increase the speed to medium, then to high). Gently fold corn mixture into egg whites. Spoon mixture into prepared baking dish. Sprinkle with Muenster and remaining paprika. Bake until puffed and golden brown and a toothpick inserted into center comes out clean, about 20 minutes. Let cool slightly. Recipe adapted from Healthy Latin Cooking by Steven Raichlen (Rodale, 1998). PER SERVING: 216 CAL.; 8G PROT.; 5G TOTAL FAT (2G SAT. FAT); 38G CARB.; 10MG CHOL.; 401 MG SOD.; 4G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 40 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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