Malay (Ricotta Corn Pudding)

Directions

1. 1
   Preheat the oven to 350 degrees. Butter an 8 by 8 casserole; or glass baking dish.
2. 2
   Separate the eggs
3. 3
   Beat the egg whites with a pinch of salt till soft picks forms, slowly add sugar and continue beating until stiff and shiny.
4. 4
   In a mixing bowl stir egg yolks, ricotta, sour cream, lemon zest and salt.
5. 5
   Mix together the cornmeal and flour till well combined and incorporate into the ricotta mixture.
6. 6
   Gradually fold in the beaten egg whites.
7. 7
   Transfer the batter to the baking dish, smooth the top.
8. 8
   Bake for 30 to 40 minutes depending on the oven.
9. 9
   It comes out puffed and golden brown almost like a souffle. Serve hot or room temperature.
10. 10
    Ricotta in this Corn Pudding may be substitute with any soft and smooth cheese (Farmer's, goat, Mascarpone).