Humintas al HornoBaked Fresh Corn and Cheese Cakes

Name: Humintas al Horno (Baked Fresh Corn and Cheese Cakes)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Bolivia
Ingredients: 6 pcs Corn Cob (kernels grated); 120 g Corn Flour; 220 ml Whole Milk; 2 pcs Egg (lightly beaten); 70 g Unsalted Butter (melted); 55 g White Sugar; 2 g Cinnamon Powder; 4 g Salt; 220 g Queso Fresco Cheese (crumbled); 10 pcs Corn Husk (soaked until pliable)

Humintas are Bolivian fresh-corn preparations made in sweet or savory forms and cooked in corn husks or baked. This version bakes a lightly sweet corn-and-cheese filling in husks.

Prep

30m

Cook

45m

Serves

Estimated

Nutrition

Per serving

913kcal

Calories

31g

Protein

38g

Fat

127g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Batter

6pcs
Corn Cob (kernels grated)
120g
Corn Flour
220ml
Whole Milk
2pcs
Egg (lightly beaten)
70g
Unsalted Butter (melted)
55g
White Sugar
2g
Cinnamon Powder
4g
Salt

Filling

220g
Queso Fresco Cheese (crumbled)

Wrapping

10pcs
Corn Husk (soaked until pliable)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 180°C (356°F).
02
Grate the corn cobs kernels into a bowl, keeping the juicy pulp.
03
Mix in the corn flour, whole milk, eggs, unsalted butter, white sugar, cinnamon powder, and salt until the batter is thick and spoonable.
04
Pat the corn husks dry and lay them flat on the counter.
05
Spoon batter onto each corn husk, place the queso fresco cheese in the center, cover with more batter, and fold the husk around it.
06
Arrange the wrapped cakes in a baking dish and bake at 180°C (356°F) until the cakes are firm and fragrant.
07
Let them rest briefly, then serve warm.

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