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. ---------------------------------------------------------------------------
Nutrition
Ingredients
