Corn Timbales

Directions

1. 1
   Preheat the oven to 350°F.
2. 2
   Lightly grease 4 timbale molds or 4-oz. custard cups.
3. 3
   In a medium-size heavy saucepan, combine the water, cornmeal, cumin, chili powder and salt.
4. 4
   Bring to a boil, stirring occasionally over moderate heat.
5. 5
   Lower the heat, cover and cook, stirring occasionally for 8-10 minutes or until very thick.
6. 6
   Remove from heat.
7. 7
   In a medium-size bowl, beat the egg whites until foamy.
8. 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. 9
   divide the mixture among the prepared molds, pressing the surfaces with the back of a spoon.
10. 10
    Cover loosely with aluminum foil.
11. 11
    Place the molds in an 8x8x2-inch baking dish filled halfway with hot water.
12. 12
    Bake for 20-25 minutes or until heated through.
13. 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.