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paraguayan Corn Bread (sopa Paraguaya) 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 Shredded Monterey Jack Cheese (4 Ounces)
1 Small Onion, Chopped preheat Oven To 375 Degrees F. stir Boiling Water Into Cornmeal In A Large Bowl; Continue Stirring Until Smooth. Blend In Butter 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. yields 9 To 12 Servings. |
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