12 big and tender corns
4 ounces of margarine
4 ounces of cheese
4 ounces of sugar
Anisette, cinammon, salt, raisins at will, nuts.
Your grind the corns with a bit of salt, then you heat well the margarine and mix it with grinded corn, beat the eggs separately and add sugar, grate the cheese, and just then add the eggs and cheese to the previous mass (corn mass). Next step you add the cinammon, the raisins and the nuts. You cover with margarine the baking pan where you will cook the humintas (like you do for a cake) you add on top the sugar, anisette and cinammon, and fnally all this preparation you put in the oven at a temperature of 250 celsius.
NOTE: The secret lies in heating very much the margarine so that the preparation turns out well.