Paraguayan Corn Bread (Sopa Paraguaya)

Ingredients

  • 1 1/2 cups boiling water
  • 1 cup cornmeal
  • 2 tablespoons butter or margarine, softened
  • 3 eggs, separated
  • 1/2 cup milk
  • 1/2 cup cottage cheese
  • 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 (4 ounces) shredded Monterey jack cheese
  • 1 small onion, chopped

Instructions

  1. Heat oven to 375 degrees F.
  2. Stir boiling water into cornmeal in a large bowl; continue stirring until smooth.
  3. Blend in butter and egg yolks.
  4. Stir in remaining ingredients except egg whites.
  5. Beat egg whites just until soft peaks form; fold into batter.
  6. Pour into greased 2-quart casserole.
  7. Bake until knife inserted near the center comes out clean, 45 to 50 minutes.

Yield: 9 to 12 servings

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