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:
- 50mins
- Ingredients:
- 9
- 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
- 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.
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Reviews
-
The directions don't include whee the frozen corn kernels enter into the process.
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
