CORN TIMBALES
This is a great side for that Mexican or Tex-Mex meal. I don't remember where I got it so I'm saving it here for posterity. I would hate to lose it!
Provided by luvinlif2k
Categories Corn
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- 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.
Nutrition Facts : Calories 143.1, Fat 2.3, SaturatedFat 0.8, Cholesterol 2.5, Sodium 334, Carbohydrate 28.4, Fiber 2.9, Sugar 0.3, Protein 5.4
CORN AND ZUCCHINI TIMBALES
Categories Blender Side Bake Vegetarian Corn Zucchini Summer Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- In a blender purée the corn with 2/3 cup water for 1 minute, add the eggs, the flour, the sugar, and the salt, and purée the mixture for 1 minute. Strain the purée through a fine sieve into a bowl, pressing hard on the solids. With a vegetable peeler cut 16 thin lengthwise slices from the zucchini, avoiding the cores, and grate enough of the remaining zucchini to measure 1 cup. Squeeze the grated zucchini dry in a kitchen towel and stir it into the corn mixture with the thyme.
- Arrange 2 zucchini slices decoratively in each of 8 buttered 1/2-cup timbale molds, pressing the slices firmly against the sides of the molds and trimming the ends, and divide the corn mixture among the molds. Arrange the molds in a baking dish, add enough hot water to the dish to come halfway up their sides, and bake the timbales in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until they are firm. Transfer the molds to a work surface and let them stand for 3 minutes. Run a thin knife around the edge of each mold and invert the timbales onto platters. (The timbales may be made 1 day in advance and kept covered and chilled. Reheat the timbales in a baking dish, covered tightly with foil, in a preheated 350°F. oven for 15 minutes.)
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