Paraguayan Corn Bread - Sopa Paraguaya
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Ingredients
| 1-1/2 cup | 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) | whole-kernel corn, drained | | 1 cup | shredded Monterey Jack cheese (4 ounces) | | 1 | sm. onion, chopped |
0 Recipe Reviews
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Instructions
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.
Author's Comments
(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.