Corn Timbales

This is a great side for that Mexican or Tex-Mex meal. I don't remember where I got it so I'm saving it here for posterity. I would hate to lose it!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups water
• 1⁄2 cup cornmeal
• 1  teaspoon ground cumin
• 3⁄4 teaspoon chili powder
• 1⁄2 teaspoon salt (to taste)
• 2  large  egg whites
• 1 (10 ounce) package frozen corn kernels, thawed and drained
• 1⁄4 teaspoon black pepper
• 1  teaspoon unsalted butter or 1  teaspoon margarine

Directions

1. Preheat the oven to 350°F.
2. Lightly grease 4 timbale molds or 4-oz. custard cups.
3. In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.
4. Bring to a boil, stirring occasionally over moderate heat.
5. Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.
6. Remove from heat.
7. In a medium-size bowl, beat the egg whites until foamy.
8. Whisk about a quarter of the hot cornmeal into the beaten whites then slowly pour the whites into the remaining cornmeal mixture, stirring constantly about 1 minute or more, just until thickened.
9. divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.
10. Cover loosely with aluminum foil.
11. Place the molds in an 8x8x2-inch baking dish filled halfway with hot water.
12. Bake for 20-25 minutes or until heated through.
13. Let stand for a few minutes to set then run a small spatula or knife around the sides of each mold and invert carefully onto serving plates.