Yield: 4 Servings
|\N \N||Vegetable oil spray|
|3 packs||(10-oz) frozen corn, thawed|
|½ cup||Skim milk|
|1⅔ cup||Yellow corn meal|
|1 teaspoon||Baking powder|
|½ teaspoon||Anise seed|
|½ teaspoon||Ground cinnamon|
|2 larges||Egg whites|
|4 ounces||Muenster cheese, thinly sliced|
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, pure 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 pure 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@...> on Apr 20, 1997