Corn Timbales - cooking recipe

Ingredients

1 1/2 cups water
1/2 cup cornmeal
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt (to taste)
2 large egg whites
1 (10 ounce) package frozen corn kernels, thawed and drained
1/4 teaspoon black pepper
1 teaspoon unsalted butter or 1 teaspoon margarine

Preparation

Preheat the oven to 350\u00b0F.
Lightly grease 4 timbale molds or 4-oz. custard cups.
In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.
Bring to a boil, stirring occasionally over moderate heat.
Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.
Remove from heat.
In a medium-size bowl, beat the egg whites until foamy.
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.
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 8x8x2-inch baking dish filled halfway with hot water.
Bake for 20-25 minutes or until heated through.
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.