Paraguayan Cornbread - Sopa Paraguaya

"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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Ready In:
1hr 10mins
Ingredients:
14
Serves:
9-12
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ingredients

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directions

  • 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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Reviews

  1. Very good recipe, the cornbread was so moist! I added a can of fire-roasted diced green chiles (drained), and did half sharp cheddar and half monterey jack cheese. I also used frozen corn (defrosted) instead of canned corn. Everyone loved it, and asked for the recipe.
     
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