INGREDIENTS

INSTRUCTIONS

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 2-quart 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, 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 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.

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