Paraguayan Cornbread - Sopa Paraguaya |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
This cheese-laden loaf is boldly spiced, and in Paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels. Ingredients:
1 1/2 cups boiling water |
1 cup cornmeal |
2 tablespoons margarine or 2 tablespoons butter, softened |
3 eggs, separated |
1/2 cup milk |
1/2 cup cottage cheese (4 ounces) |
1 teaspoon salt |
1 teaspoon baking powder |
1/4 teaspoon ground cumin |
1/8 teaspoon ground allspice |
1/8 teaspoon ground red pepper |
1 (8 ounce) can whole kernel corn, drained |
1 cup shredded monterey jack cheese (4 ounces) |
1 small onion, chopped |
Directions:
1. Heat oven to 375 degrees F.
2. Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
3. Beat egg whites just until soft peaks form; fold into batter.
4. Pour into greased 2-quart casserole.
5. Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.
|
|