Paraguayan Cornbread - Sopa Paraguaya

Name: Paraguayan Cornbread - Sopa Paraguaya
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 9-12 serving(s)
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

(1)

Recipe 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.

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READY IN: 1hr 10mins

SERVES: 9-12

UNITS: US

INGREDIENTS

Nutrition

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

Heat oven to 375 degrees F.
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.
Beat egg whites just until soft peaks form; fold into batter.
Pour into greased 2-quart casserole.
Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.

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Paraguayan Cornbread - Sopa Paraguaya

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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