Jan Eckles's Humitas

Pronounced "oomeetah," humitas are a tamale-like creation in Equador and Bolivia and a corn dish in Argentina. (This one isn't really an oddly named recipe but we are including it because it is yummy. The corn dish originates in another country and in that country Humita does not sound odd at all.)

2-14 oz. cans of cream-style corn
1 box Jiffy corn mix (blue box)
3 eggs
1 package Monterey Jack cheese cut into thin slices
1/2 stick butter, melted
1/2 tsp. ground cinnamon
3 Tbsp. sugar
1 Tbsp. anise

Beat egg whites until foamy. Add yolks, corn mix, butter, sugar, and anise. Beat for 3 minutes. Add cream style corn and mix by hand.

Empty half of mix into a 9x13 baking dish. Cover top of mix with half of the sliced cheese and push cheese into batter until all cheese is covered. Pour in rest of batter.

Place other half of the sliced cheese on top of mix and push down until all cheese is covered. Bake uncovered for 30 minutes at 425 degrees F. Serves 10