Sopa Paraguaya (Paraguayan Cornbread)

Recipe by realbirdlady
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
YIELD: 8 wedges
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside.
  • Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft.
  • Place onion mixture in a food processor. Add 1 1/2 cup corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
  • Place pureed mixture in a large bowl. Stir in remaining corn, cornmeal, cheese, milk, salt, and pepper.
  • Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
  • Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
  • Spoon batter into prepared pan.
  • Bake 30 minutes or until wooden pick inserted in center comes out clean. (Cover loosely with foil if top becomes too brown before the center is done.).
  • Cool in pan 10 minutes on a wire rack.
  • Cut into wedges.
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