CIMA MEXICANA MAIZ

Cima Mexicana Maiz image

Provided by Joe Turner

Categories Mexican

Time 1h

Yield 8 , 8 serving(s)

Number Of Ingredients 10

Previous Next

2 lbs frozen corn kernels, thawed
1 cup milk
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
14 ounces diced green chilies
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350 degrees.
Lightly grease a 13-by-9-inch baking dish and set it aside.
In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree,.
With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition.
With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes.
Add butter and process until smooth. Transfer to a large bowl.
In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture.
Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese.
Stir in can of Green Chilis.
Pour into the prepared baking dish and bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.