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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. Lightly grease 4 timbale molds or 4-oz. custard cups. | 3. In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt. | 4. Bring to a boil, stirring occasionally over moderate heat. | 5. Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick. | 6. Remove from heat. | 7. In a medium-size bowl, beat the egg whites until foamy. | 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. divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon. | 10. Cover loosely with aluminum foil. | 11. Place the molds in an 8x8x2-inch baking dish filled halfway with hot water. | 12. Bake for 20-25 minutes or until heated through. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups		0.0	0.0	0.0	0.0
cornmeal	1/2	cup		220.82	46.9029	4.9532	2.1899
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
chili powder	3/4	teaspoon		5.7105	1.0064	0.2726	0.2892
salt	1/2	teaspoon		-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
corn kernel	1	package	thawed drained frozen	-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
butter	1	teaspoon	unsalted	28.5	1.3095	0.8905	2.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.