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Foodgeek: |
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Rating: |
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Servings: |
9 to 12 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 cups boiling water
1 cup cornmeal
2 tbsp. hard margarine or butter, softened
3 eggs, separated
1/2 cup milk
1/2 cup cottage cheese
1 tsp. salt
1 tsp. baking powder
1/4 tsp. ground cumin
1/8 tsp. ground allspice
1/8 tsp. ground red pepper
1 can (8 ounces) whole-kernel corn, drained
1 cup shredded Monterey Jack cheese (4 ounces)
1 sm. onion, chopped
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Directions:
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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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Comments from olga
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(soh-pah-pah rah-gwy-yah)
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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