|Water||1 1⁄2 Cup (24 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Ground cumin||1 Teaspoon|
|Chili powder||3⁄4 Teaspoon|
|Salt/To taste||1⁄2 Teaspoon|
|Egg whites||2 Large|
|Frozen corn kernels||10 Ounce, thawed and drained (1 Package)|
|Black pepper||1⁄4 Teaspoon|
|Unsalted butter/Margarine||1 Teaspoon|
1 Preheat the oven to 350° F.
Lightly grease 4 timbale molds or 4-ounce custard cups.
In a medium-size heavy saucepan, combine the water, commeal, cumin, chili powder, and salt.
Bringtoaboil, stirring occasionally, over moderate heat.
Lower the heat, cover, and cook, stirring occasionally, for8to 10 minutes or until very thick.
Remove from the heat.
2 In a medium-size bowl, beat the egg whites until foamy.
Whisk about a quarterof the hot cornmeal into the beaten whites, then slowly pour the whites into the remaining cornmeal mixture, stirringquickly.
Stir in the corn, pepper, and butterand cook, stirring constantly, about 1 minute more orjust until thickened.
3 Divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.
Cover loosely with aluminum foil.
Place the molds in an 8"x8"x 2" baking dish filled halfway with hot water.
Bake for 20 to 25 minutes or until heated through.
Let stand for a few minutes to set.
Run a small spatula or knife around the sides of each mold and invert carefully onto serving plates.