Breakfast
Baked Corn Huminta
Ingredients
- - 6 large ears fresh sweetcorn, kernels removed (or 700g/5 cups frozen corn)
- - 150g (5 oz) queso fresco, cubed
- - 100g (1/2 cup) butter, melted
- - 3 large eggs
- - 60g (1/4 cup) sugar
- - 1 tsp aniseed
- - 1 tsp salt
- - 1 tsp baking powder
Method
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- Blend the corn kernels with the melted butter until you have a thick, slightly chunky batter.
- Transfer to a bowl and stir in eggs, sugar, aniseed, salt and baking powder.
- Fold in the cubed cheese, then pour the mixture into the prepared dish.
- Bake for 40-45 minutes until set and golden on top, with a slight wobble remaining in the centre.
- Cool for 10 minutes before slicing into squares.
Introduction: Huminta descends from pre-Columbian Andean corn cookery, related to dishes found across the Andes under different names.
Cultural Background: Huminta descends from pre-Columbian Andean corn cookery, related to dishes found across the Andes under different names. In Bolivia the baked version — thickened with fresh corn, cheese and a touch of sugar or aniseed — is a common breakfast or afternoon snack, sold by street vendors and made at home for family gatherings.
Tips: Fresh corn gives the best texture; frozen corn should be well-drained before blending.
Variations: A savoury version omits the sugar and adds diced green chilli. Vegetarian / Vegan Note Naturally vegetarian as written.
Storage: Refrigerate covered for up to 3 days.
Reheating: Warm individual squares in a 160°C (325°F) oven for 10 minutes, or microwave for 60-90 seconds.
Nutrition: Per serving (approx.): 260 kcal, 9g protein, 14g fat, 27g carbohydrate.
FAQs:
Q: Can I make this in individual portions?
A: Yes, spoon the batter into corn husks and bake or steam as individual parcels, in the traditional style.