Savory Corn Timbales with Spices
These Savory Corn Timbales are a delightful and elegant side dish, ideal for complementing any Mexican or Tex-Mex meal. The dish features a smooth and creamy corn base, elevated by aromatic spices like cumin and chili powder, all enveloped in a light, fluffy texture thanks to whipped egg whites. Perfectly baked in molds, these timbales not only look stunning on the plate but also offer a burst of flavor that will leave your guests asking for more. A wonderful way to showcase corn and add a sophisticated touch to your dinner table.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
water
1 1/2 cups (none)
cornmeal
1/2 cup (none)
ground cumin
1 teaspoon (none)
chili powder
3/4 teaspoon (none)
salt
1/2 teaspoon (to taste)
large egg whites
2 (beaten until foamy)
frozen corn kernels
1 (10 ounce) package (thawed and drained)
black pepper
1/4 teaspoon (none)
unsalted butter or margarine
1 teaspoon (for greasing the molds)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Lightly grease four timbale molds or 4-ounce custard cups with butter or margarine and set aside.
3
In a medium-sized heavy saucepan, combine the water, cornmeal, ground cumin, chili powder, and salt. Stir until well mixed.
4
Bring the mixture to a boil over moderate heat, stirring occasionally.
5
Once boiling, reduce the heat, cover the saucepan, and cook for 8-10 minutes, stirring occasionally, until the mixture is very thick.
6
Remove the saucepan from heat and let it cool slightly.
7
In a separate medium-sized bowl, beat the egg whites until foamy. Gradually incorporate about a quarter of the hot cornmeal mixture into the egg whites, stirring well to temper them.
8
Slowly pour the tempered egg whites back into the remaining cornmeal mixture, stirring constantly for about 1 minute, until the mixture thickens further.
9
Divide the cornmeal mixture evenly among the prepared molds, pressing down gently with the back of a spoon to create a smooth surface.
10
Cover the filled molds loosely with aluminum foil.
11
Place the molds in an 8x8-inch baking dish filled halfway with hot water to create a steam bath.
12
Bake in the preheated oven for 20-25 minutes, or until the timbales are heated through and set.
13
Allow the timbales to stand for a few minutes, then carefully run a small spatula or knife around the edges of each mold. Invert them onto serving plates and serve warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Corn Timbales with Spices?
They are an elegant side dish featuring a creamy corn base, aromatic spices, and a fluffy texture from whipped egg whites, typically served with Mexican or Tex-Mex meals.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the required oven temperature?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What kind of molds should I use for corn timbales?
You can use four timbale molds or 4-ounce custard cups.
How should the molds be prepared?
Lightly grease the molds or custard cups with butter or margarine before filling.
What spices are used in this recipe?
The recipe uses ground cumin, chili powder, salt, and black pepper.
How do I prepare the cornmeal mixture?
Combine water, cornmeal, cumin, chili powder, and salt in a saucepan, bring to a boil, then simmer until thick.
How long does the cornmeal need to cook on the stove?
Once boiling, reduce the heat, cover, and cook for 8 to 10 minutes until the mixture is very thick.
How should the egg whites be prepared?
The egg whites should be beaten in a separate bowl until they become foamy.
What is the tempering process in this recipe?
Gradually stir about a quarter of the hot cornmeal mixture into the foamy egg whites before mixing everything back together.
Why is tempering the egg whites necessary?
Tempering prevents the eggs from scrambling when they are added to the hot cornmeal mixture.
What type of corn is used in this dish?
The recipe calls for one 10-ounce package of frozen corn kernels.
Do I need to thaw the frozen corn?
Yes, the frozen corn kernels should be thawed and drained before use.
How do I fill the molds?
Divide the mixture evenly and press down gently with the back of a spoon to create a smooth surface.
Should the molds be covered during baking?
Yes, cover the filled molds loosely with aluminum foil.
What is a steam bath in baking?
A steam bath involve placing the molds in a baking dish filled halfway with hot water to ensure gentle, even cooking.
What size baking dish is needed for the water bath?
An 8x8-inch baking dish is recommended for the water bath.
How long do the timbales bake in the oven?
Bake for 20 to 25 minutes or until they are heated through and set.
How do I know when the timbales are done?
They are ready when they are completely heated through and have become firm or set.
Should I serve the timbales immediately after baking?
Allow them to stand for a few minutes before unmolding and serving warm.
How do I remove the timbales from the molds?
Run a small spatula or knife around the edges of each mold, then invert them onto serving plates.
Is this recipe vegetarian?
Yes, this recipe is vegetarian.
Can I use margarine instead of butter?
Yes, you can use either unsalted butter or margarine for greasing the molds.
What is the texture of these corn timbales?
They have a smooth, creamy base with a light and fluffy texture.
What flavors define this dish?
The dish features the sweetness of corn paired with the earthy warmth of cumin and the mild heat of chili powder.
What category of food does this fall under?
This is categorized as a Corn dish, specifically a side dish or party food.
How many ingredients are required?
The recipe requires 9 ingredients including the fat for greasing.
Is there a specific way to stir the cornmeal?
Stir occasionally while boiling and constantly for about 1 minute after adding the egg whites to ensure it thickens.
Can these be prepared for a party?
Yes, they are described as an elegant dish and party food perfect for guests.
What type of meal does this complement best?
These are ideal for complementing Mexican or Tex-Mex meals.