Bolivian Corn Pudding

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* Exported from MasterCook *

 

Bolivian Corn Pudding

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups fresh or frozen and thawed corn kernels

1/2 cup skim milk

1 1/4 cups yellow corn meal

4 scallions -- finely chopped

1/4 cup raisins

1 tablespoon sugar -- up to 3T

2 tablespoons sweet paprika

1 teaspoon salt -- plus more to taste

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon anise seeds -- crushed

1/2 teaspoon black pepper -- plus more to taste

4 egg whites

1/2 teaspoon cream of tartar

3/4 cup coarsely shredded Muenster cheese

 

Preheat oven to 400F. Coat a 2-quart baking dish with nonstick spray.

 

In food processor or blender, combine 3 cups corn a nd 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 Meunster and remaining paprika.

 

Bake until puffed and golden brown and a toothpick inserted into center comes

out clean, about 20 minutes. Let cool slightly.

 

Per serving: 216 cal; 8g prot; 5g total fat (2g sat fat); 38g carb; 10mg chol;

401mg sod; 4g fiber

 

Source:

" Recipe adapted from Healthy Latin Cooking by Steven Raichlen (Rodale,

1998) "

S(Formatted by):

" Karen "

 

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Per Serving (excluding unknown items): 226 Calories; 4g Fat (15.7% calories from

fat); 9g Protein; 41g Carbohydrate; 4g Dietary Fiber; 10mg Cholesterol; 399mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0

Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : 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.

Nutr. Assoc. : 2873 0 435 0 0 0 1032 0 0 0 23 0 0 0 26920