Corn Timbales

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the oven to 350°F.
  • Lightly grease 4 timbale molds or 4-oz. custard cups.
  • In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.
  • Bring to a boil, stirring occasionally over moderate heat.
  • Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.
  • Remove from heat.
  • In a medium-size bowl, beat the egg whites until foamy.
  • 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.
  • divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.
  • Cover loosely with aluminum foil.
  • Place the molds in an 8x8x2-inch baking dish filled halfway with hot water.
  • Bake for 20-25 minutes or until heated through.
  • 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.
Advertisement