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BOLIVIAN CORN PUDDING

Escrito por Equipo EditorialRevisado por Walter C

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BOLIVIAN CORN PUDDING

BOLIVIAN CORN PUDDING . Alimento Base: Corn, Preheat oven to 400ºF. Coat a 2-quart baking dish with nonstick spray. In food processor or blender, combine 3 cups corn and milk. Puree until smooth. In a large bowl, combine cornmeal, scallions, raisins,...
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Tiempo de preparación 1 hora
Tiempo Total 1 hora
Raciones: 4 comensales
Plato: Corn
Cocina: Bolivia
Ingredients Method

Ingredientes
  

  • 4 cup fresh or frozen and thawed corn kernels fresh are better
  • 1/2 cup skim milk
  • 1 1/4 cup yellow cornmeal
  • 4 scallions finely chopped
  • 1/4 cup raisins
  • 1 tbsp sugar
  • 2 tbsp sweet paprika
  • 1 tsp salt plus more to taste
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp anise seeds crushed
  • 1/2 tsp black pepper plus more to taste
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 3/4 cup coarsely shredded Muenster cheese

Method
 

  1. Preparation
  2. Preheat oven to 400ºF.
  3. Coat a 2-quart baking dish with nonstick spray.
  4. In food processor or blender, combine 3 cups corn and milk. Puree until smooth.
  5. In a 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.
  6. Stir to mix. Stir in pureed corn.
  7. Taste and add more sugar, salt and pepper if desired.
  8. In another large bowl, combine egg whites and cream of tartar.
  9. Beat with electric mixer until firm and glossy but not dry, about 8 minutes.
  10. (Begin beating on low speed and gradually increase the speed to medium, then to high).
  11. Gently fold corn mixture into egg whites.
  12. Spoon mixture into prepared baking dish.
  13. Sprinkle with Muenster and remaining paprika.
  14. Bake until puffed and golden brown and a toothpick inserted into centre comes out clean, about 20 minutes.
  15. Let cool slightly.