1 Review

Delicious! It was moist, cheesy and onion-y - very savory! Almost like a cross between regular cornbread and spoon bread. I used fresh cut corn and followed the instructions as written - even for a novice like me, beating the egg whites and incorporating the beaten yolks into them, then folding this into the rest of the batter was easy. I only had to bake this for around 30 minutes until it was golden brown and done. Will definitely make this again! Made for ZWT7.

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Marcasite Queen June 06, 2011
Paraguayan Cornbread (Sopa Paraguaya)