Paraguayan Cornbread (Sopa Paraguaya)
"Posted for ZWT7-Cental and South America. I found this on alleasyrecipes.com."
photo by Marcasite Queen
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Yields:
-
1 pan cornbread
- Serves:
- 6
ingredients
- 2 tablespoons soft butter
- 1 tablespoon flour or 1 tablespoon freshly grated parmesan cheese
- 1 1⁄2 cups fresh corn kernels from 3 ears of corn or 1 1/2 cups sub 1 1/2 cups thoroughly defrosted frozen corn
- 1 1⁄2 cups yellow cornmeal
- 2⁄3 cup milk
- 1⁄4 cup plus 1 tblsp. olive oil
- 1 1⁄2 cups freshly grated muenster cheese
- 1 teaspoon salt
- 1⁄2 cup coarsely chopped onion
- 3 egg whites
- 3 egg yolks
directions
- Preheat the oven to 400*. With a pastry brush coat the bottom and sides of an 81/2-or 9-inch square shallow baking dish with 1 Tblsp. of the soft butter, then scatter 1 Tblsp. of flour or grated parmesan over the bottom of the dish.
- Tip the dish from side to side to spread the flour or cheese evenly on the buttered surfaces and set the dish aside.
- Place the corn in the jar of an electric blender and blend at high speed until it becomes a smooth puree.
- In a large bowl, combine the pureed corn, cornmeal, milk, 1/4 cup olive oil, grated munster cheese and salt, and mix thoroughly.
- In a heavy 8- to 10-inch skillet, heat the remaining tablespoon of oil over moderate heat. Add the onions and cook, stirring frequently, for 4 or 5 minutes, or until they are soft and transparent but not brown.
- With a rubber spatula, scrape the onions into the corn and cornmeal mixture. Beat the egg whites with a whisk or an electric mixer until they are firm enough to form unwavering peaks on the beater when it is lifted out of the bowl.
- Beat the yolks in a separate bowl until they are thick and lemon colored, then fold them into the egg whites. Gently but thoroughly fold the combined eggs into the corn mixture, then pour it into the prepared baking dish.
- Dot the top with the remaing 1 Tblsp. of the butter. Bake in the middle of the oven for 45 minutes.
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Reviews
-
Delicious! It was moist, cheesy and onion-y - very savory! Almost like a cross between regular cornbread and spoon bread. I used fresh cut corn and followed the instructions as written - even for a novice like me, beating the egg whites and incorporating the beaten yolks into them, then folding this into the rest of the batter was easy. I only had to bake this for around 30 minutes until it was golden brown and done. Will definitely make this again! Made for ZWT7.
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