Recipe for cooking paraguayan corn bread
Recipes from Peru, Brazil and South America :: South American Breakfasts
1 1/2 (one and one-half) c. boiling water
1 c. cornmeal
2 Tbsp. butter or butter-replacement, softened
3 eggs, separated
1/2 c. milk
1/2 c. cottage cheese
1 tsp. salt
1 tsp. baking powder
1/4 tsp. ground cumin
1/8 tsp. ground allspice
1/8 tsp. ground red pepper
1 (8 ounce) can whole-kernel corn, drained
1 c. shredded Monterey jack cheese (4 oz.)
1 small onion, chopped
Preheat oven to 375 degrees fahrenheit.
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 mins.
Yields 9 to 12 servings.
