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  • Bolivian Corn Pudding

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    Bolivian Corn Pudding
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 c. fresh or possibly frzn and thawed corn kernels
    • 1/2 c. skim lowfat milk
    • 1 1/4 c. yellow cornmeal
    • 4 x scallions, finely minced
    • 1/4 c. raisins
    • 1 Tbsp. sugar, up to 3
    • 2 Tbsp. sweet paprika
    • 1 tsp salt, plus more to taste
    • 1/2 tsp baking pwdr
    • 1/2 tsp grnd cinnamon
    • 1/2 tsp anise seeds, crushed
    • 1/2 tsp black pepper, plus more to taste
    • 4 x egg whites
    • 1/2 tsp cream of tartar
    • 3/4 c. coarsely shredded Muenster cheese

    Directions

    1. 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.
    2. Preheat oven to 400 F. Coat a 2-qt baking dish with nonstick spray.
    3. In food processor or possibly blender, combine 3 c. corn and lowfat milk. Puree till smooth. In large bowl, combine cornmeal, scallions, raisins, 1 Tbsp. sugar, 1 tsp. paprika, 1 tsp. salt, baking pwdr, cinnamon, anise seeds, 1/4 tsp. pepper, and remaining 1 c. corn. Stir to mix. Stir in pureed corn. Taste and add in more sugar, salt and pepper if you like.
    4. In another large bowl, combine egg whites and cream of tartar. Beat with electric mixer till hard and glossy but not dry, about 8 min. (Begin beating on low speed and gradually increase the speed to medium, then to high). Gently fold corn mix into egg whites. Spoon mix into prepared baking dish. Sprinkle with Muenster and remaining paprika.
    5. Bake till puffed and golden and a toothpick inserted into center comes out clean, about 20 min. Let cold slightly.

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