Chipa Guazú- Corn Pancake from Paraguay

“The paraguay corn pie chipa guazu is a popular american side dish that is popular in to the international cuisine too. Chipa Guazú is very much like the Sopa Paraguaya, only it is creamier. And the Chipa Guazú has lots of onions in it. Adapted for ZWT7 from: http://www.foodofsouthamerica.com/chipa-guazu-recipe.htm”
READY IN:
1hr
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

  • 3 sliced onions
  • 4 whole corn cobs (out of which you take the grains) or 500 -700 g frozen corn (one pound or some more)
  • 500 g cream cheese (it can be mozzarella cheese, one pound)
  • 6 eggs, well beaten
  • 1 12 cups milk
  • salt and pepper (to taste)
  • 12 cup corn oil

Directions

  1. In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
  2. Grate the corn grains or blend it only shortly. They still should have some texture.
  3. Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
  4. Put this mixture into a greased pan, and take it to a 180º C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes).
  5. Let this stand for five minutes and cut in pieces before serving it.
  6. Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!

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