Corn Timbales

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Lightly grease 4 timbale molds or 4-oz. custard cups.

3. 3

   In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.

4. 4

   Bring to a boil, stirring occasionally over moderate heat.

5. 5

   Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.

6. 6

   Remove from heat.

7. 7

   In a medium-size bowl, beat the egg whites until foamy.

8. 8

   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.

9. 9

   divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.

10. 10

    Cover loosely with aluminum foil.

11. 11

    Place the molds in an 8x8x2-inch baking dish filled halfway with hot water.

12. 12

    Bake for 20-25 minutes or until heated through.

13. 13

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.