Recipe - Bolivian Corn Pudding

4 cup Fresh or frozen and thawed
corn kernels
One half cup Skim milk
1 One fourth cup Yellow cornmeal
4 Scallions; finely chopped
One fourth cup Raisins
1 tablespoon Sugar; up to 3
2 tablespoon Sweet paprika
1 teaspoon Salt; plus more to taste
One half teaspoon Baking powder
One half teaspoon Ground cinnamon
One half teaspoon Anise seeds; crushed
One half teaspoon Black pepper; plus more to
taste
4 Egg whites
One half teaspoon Cream of tartar
Three fourths cup Coarsely shredded Muenster
cheese

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 2quart 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, One fourth 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.