Bolivian Corn Pudding

Name: Bolivian Corn Pudding
Yield: 8.0
Ingredients: 4.0 cup Fresh Corn Kernels Or Frozen And Thawed Corn Kernels; 0.5 cup Skim Milk; 1.25 cup Yellow Corn Meal; 4.0 Scallions; 0.25 cup Raisins; 1.0 tablespoon Sugar; 2.0 tablespoon Sweet Paprika; 1.0 teaspoon Salt; 0.5 teaspoon Baking Powder; 0.5 teaspoon Ground Cinnamon; 0.5 teaspoon Anise Seeds; 0.5 teaspoon Black Pepper; 4.0 Egg Whites; 0.5 teaspoon Cream Of Tartar; 0.75 cup Coarsely Shredded 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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🍽 Pour 8.0

Ingrédients

4.0 cup Fresh Corn Kernels Or Frozen And Thawed Corn Kernels
0.5 cup Skim Milk
1.25 cup Yellow Corn Meal
4.0 Scallions

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Méthode (aperçu)

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.

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