Humintas (Bolivian Cornbread) is a traditional Bolivian recipe for a classic corn purèe cake with raisins, cinnamon and aniseeds. The full recipe is presented here and I hope you enjoy this classic Bolivian version of: Bolivian Cornbread (Humintas).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
There are two types of humintas prepared in Bolivia. The first, and probably most famous are steamed cornmeal tomales and the second type, presented here is a baked cornbread.
Ingredients:
300g corn cut fresh from the cob with a sharp knife
120ml milk
230g yellow cornmeal
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1/2 tsp aniseeds
45g raisins
1/4 tsp ground cinnamon
1 egg
2 egg whites
120g thinly sliced cheese (eg Muenster)
1/2 tsp paprika
Method:
Add half the corn and milk to a food processor and purée until smooth then repeat with the remaining corn and milk then pour into a bowl. In a separate bowl, combine the corn meal, baking powder, salt, aniseeds, cinnamon and raisins. Lightly beat together the egg and egg white in a separate bowl.
Stir the corn purée and the beaten eggs into the dry ingredients and stir to mix, until just moistened. Spoon the resultant batter into a greased baking pan and top with the cheese. Sprinkle the paprika over the top then place in an oven pre-heated to 180°C. Bake for about 45 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow to cool for 20 minutes before cutting into cubes.
)
Click on the image, above to submit to Pinterest.