| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains, Eggs |
Mexican |
Mexican, Seattle tim |
4 |
Servings |
INGREDIENTS
|
|
Vegetable oil spray |
| 3 |
pk |
(10-oz) frozen corn, thawed |
| 1/2 |
c |
Skim milk |
| 1 2/3 |
c |
Yellow corn meal |
| 2 |
tb |
Sugar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Anise seed |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
c |
Raisins |
| 1 |
lg |
Egg |
| 2 |
lg |
Egg whites |
| 4 |
oz |
Muenster cheese, thinly sliced |
| 1/2 |
ts |
Paprika |
INSTRUCTIONS
1. Preheat oven to 350 degrees. Spray a 9-inch square baking pan with
cooking spray and set aside.
2. In a blender or food processor, in 2 batches, pur.e the corn and milk
until smooth.
3. In a large mixing bowl, stir together the corn meal, sugar, baking
powder, salt, anise seeds, cinnamon and raisins. In a small bowl, lightly
beat the egg and whites together. Stir the beaten eggs and corn pur.e into
the dry ingredients until just moistened. Spoon the batter into the
prepared pan and cover the top with cheese. Sprinkle with paprika.
4. Bake 40 to 45 minutes, until a knife inserted in the center comes out
clean. Cool 20 minutes before cutting.
>From "Celebre la Cocina Hispana" (Healthy Hispanic Recipes) by the
National Cancer Institute.
Recipe by: Seattle Times 4/16/97 (Lighter Ethnic) Posted to MC-Recipe
Digest V1 #581 by Rooby <MsRooby@sprintmail.com> on Apr 20, 1997
A Message from our Provider:
“All suffering can be traced back to people disobeying God”