Paraguayan Cheese Corn Bread (Sopa Paraguaya)

Instructions

Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown. Set aside. Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined. Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly. Beat the egg whites until soft peaks form and fold them into the batter. Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Author's Comments

This is a wonderfully dense, rich cornbread. "buttery-oniony" flavor through the bread. It's hard to stop eating this bread.

In Paraguay it is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.