Paraguayan Cornbread - Sopa Paraguaya

Submitted by Olha7397

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 9-12

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.

Reviews

[c.r.young]

Very good recipe, the cornbread was so moist! I added a can of fire-roasted diced green chiles (drained), and did half sharp cheddar and half monterey jack cheese. I also used frozen corn (defrosted) instead of canned corn. Everyone loved it, and asked for the recipe.