Bolivian Corn Pudding

Name: Bolivian Corn Pudding
Yield: 8.0
Ingredients: 4 cup Fresh Corn Kernels Or Frozen And Thawed Corn Kernels; 1/2 cup Skim Milk; 1 1/4 cup Yellow Corn Meal; 4 Scallions; 1/4 cup Raisins; 1 tablespoon Sugar; 2 tablespoon Sweet Paprika; 1 teaspoon Salt; 1/2 teaspoon Baking Powder; 1/2 teaspoon Ground Cinnamon; 1/2 teaspoon Anise Seeds; 1/2 teaspoon Black Pepper; 4 Egg Whites; 1/2 teaspoon Cream Of Tartar; 3/4 cup Muenster Cheese

Bolivian Corn Pudding is a home-style recipe made with Fresh Corn Kernels Or Frozen And Thawed Corn Kernels, Skim Milk, Yellow Corn Meal, Scallions, Raisins, and Sugar. Serves 8.

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Zutaten

4 cup
1/2 cup
1 1/4 cup
4

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Zubereitung (Vorschau)

1
Preheat oven to 400F. Coat a 2-quart baking dish with nonstick spray.
2
In food processor or blender, combine 3 cups corn and milk. Puree until smooth.

In another large bowl, combine egg whites and cream of tartar.

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