The following Mexican recipes from the Yucatan region are excerpted from the book The Book of Corn Stews-Yucatan Mayan Cuisine and submitted by Dinorah Hernandez.
Thank you for your cooperation, Dinora!
material:
- 1/2 kg flour
- 1/2 kg sugar
- 3 teaspoons baking powder (royal)
- 8 eggs
- 4 pieces of soft corn.
- 1 cup milk
- 200g butter
- lard 100 grams
Preparation:
Mix the shelled corn with milk.
Beat the egg whites until stiff before reaching the meringue point.
Next, add the egg yolks one at a time, then gradually add the sugar, lard and butter.
When all this is well mixed, add the liquefied corn little by little, and at the end add the sifted flour along with the baking powder.
Pour this preparation into a greased mold.
Bake in a hot oven for 30 minutes.
