SOPA PARAGUAYA (PARAGUAYAN CORNBREAD)
A lighter version of a traditional Paraguayan dish blending indigenous Guarani starches with Spanish seasonings. (From "Lighten Up".)
Provided by realbirdlady
Categories Breads
Time 50m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside.
- Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft.
- Place onion mixture in a food processor. Add 1 1/2 cup corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
- Place pureed mixture in a large bowl. Stir in remaining corn, cornmeal, cheese, milk, salt, and pepper.
- Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
- Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
- Spoon batter into prepared pan.
- Bake 30 minutes or until wooden pick inserted in center comes out clean. (Cover loosely with foil if top becomes too brown before the center is done.).
- Cool in pan 10 minutes on a wire rack.
- Cut into wedges.
Nutrition Facts : Calories 222.2, Fat 7.7, SaturatedFat 3.4, Cholesterol 13.1, Sodium 530.9, Carbohydrate 29.8, Fiber 3.1, Sugar 2.6, Protein 10.3
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