BOLIVIAN CORN PUDDING

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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,...
Tiempo de preparación 1 h
Tiempo total 1 h
Plato Corn
Cocina Bolivia
Raciones 4 comensales

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

Elaboración paso a paso
 

  • Preparation
  • 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, 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 centre comes out clean, about 20 minutes.
  • Let cool slightly.