Beer makes batters better, meat more tender, and sauces more flavorful.
Humintas
- add review
- #7278
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 packages (10 ounce size) frozen corn, thawed
1/2 cup skim milk
1 2/3 cup yellow corn meal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon anise seeds
1/4 cup raisins
1/4 teaspoon ground cinnamon
1 large egg
2 large egg whites
4 ounces thinly sliced Muenster cheese
1/2 teaspoon paprika
directions
Preheat the oven to 350 degrees F. Spray a 9 inch baking pan with vegetable oil cooking spray.
In a blender or food processor, in 2 batches, puree the corn and milk until smooth.
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 egg whites together. Stir the beaten eggs and the corn puree into the dry ingredients until just moistened.
Spoon the batter into the prepared pan and cover top with cheese. Sprinkle with paprika. Bake for 40-45 minutes, until a knife inserted in the center comes out clean.
Cool for 20 minutes before cutting into square pieces.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
see more cuisine recipes
reviews & comments
March 23, 2009
I tried the recipe, I was OK however, it come dried and didn't taste like the humintas I remember eating in South America many years ago. I know that the corn and the cheese in the US is different.