9 servings
Ingredients
3 10-ounce packages frozen corn, thawed
cup skim milk
12/3 cups yellow corn meal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
teaspoon anise seeds
cup raisins
teaspoon ground cinnamon
1 large egg
2 large egg whites
4 ounces thinly sliced Muenster cheese
teaspoon paprika
1. Preheat the oven to 350 degrees F. Spray a 9 inch baking pan with vegetable oil cooking spray.
2. In a blender or food processor, in 2 batches, puree the corn and milk until smooth.
3. In a large mixing bowl, stir together the corn meal, sugar, baking powder, salt, anise seeds, cinnamon, and raisins. In a small bowl, lightly beat the egg and egg whites together.
Stir the beaten eggs and the corn puree into the dry ingredients until just moistened. Spoon the batter into the prepared pan and cover top with cheese. Sprinkle with paprika.
Bake 40-45 minutes, until a knife inserted in the center comes out clean. Cool for 20 minutes before cutting into 9 square pieces.
Serve with peanut soup.
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