Bolivian Corn Pudding

Ingredients

• 4 cup fresh or frozen and thawed corn kernels
• 1/2 cup skim milk
• 1 1/4 cup yellow cornmeal
• 4 x scallions, finely chopped
• 1/4 cup raisins
• 1 tbl Sugar, up to 3
• 2 tbl sweet paprika
• 1 tsp salt, plus more to taste
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp anise seeds, crushed
• 1/2 tsp black pepper, plus more to taste
• 4 x egg whites
• 1/2 tsp cream of tartar
• 3/4 cup coarsely shredded Muenster Cheese

Directions

1. corn pudding is popular throughout South America, where it is often baked in corn husks in the style of a tamale. Here's a simpler version made in a baking dish. For best results, use fresh corn kernels.
2. Preheat oven to 400 F. Coat a 2-quart baking dish with nonstick spray.
3. In food processor or blender, combine 3 cups corn and milk. Puree until smooth. In large bowl, combine cornmeal, scallions, raisins, 1 tablespoon Sugar, 1 teaspoon paprika, 1 teaspoon salt, baking powder, cinnamon, anise seeds, 1/4 teaspoon pepper, and remaining 1 cup corn. Stir to mix. Stir in pureed corn. Taste and add more Sugar, salt and pepper if desired.
4. In another large bowl, combine egg whites and cream of tartar. Beat with electric mixer until firm and glossy but not dry, about 8 minutes. (Begin beating on low speed and gradually increase the speed to medium, then to high). Gently fold corn mixture into egg whites. Spoon mixture into prepared baking dish. Sprinkle with Muenster and remaining paprika.
5. Bake until puffed and golden brown and a toothpick inserted into center comes out clean, about 20 minutes. Let cool slightly.