PARAGUAYAN CHEESE CORNBREAD-SOPA PARAGUAYA
Despite the title, this recipe is not a soup. It is actually a hearty cornbread, flavored with cheese and onions. In Paraguay it is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.
Provided by Olha7397
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
- Set aside.
- Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
- Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
- Beat the egg whites until soft peaks form and fold them into the batter.
- Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 531, Fat 29.5, SaturatedFat 16.1, Cholesterol 277.7, Sodium 724.6, Carbohydrate 48.1, Fiber 4.6, Sugar 2.4, Protein 21.6
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