Paraguayan Cornbread - Sopa Paraguaya
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
9
ingredients
- 354.88 ml boiling water
- 236.59 ml cornmeal
- 29.58 ml margarine or 29.58 ml butter, softened
- 3 eggs, separated
- 118.29 ml milk
- 118.29 ml cottage cheese (4 ounces)
- 4.92 ml salt
- 4.92 ml baking powder
- 1.23 ml ground cumin
- 0.61 ml ground allspice
- 0.61 ml ground red pepper
- 226.79 g can whole kernel corn, drained
- 236.59 ml shredded monterey jack cheese (4 ounces)
- 1 small onion, chopped
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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RECIPE SUBMITTED BY
Olha7397
Canada