Sopa Paraguaya (Paraguayan Cornbread) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A lighter version of a traditional Paraguayan dish blending indigenous Guarani starches with Spanish seasonings. (From Lighten Up .) Ingredients:
cooking spray |
2 tablespoons parmesan cheese, grated |
1 tablespoon butter |
1 tablespoon vegetable oil |
1 cup onion, chopped |
1/3 cup green bell pepper, chopped |
2 cups fresh corn kernels (about four med. ears) |
1/2 cup low fat cottage cheese |
1 1/2 cups cornmeal |
3/4 cup cheese (3 oz) |
1/2 cup skim milk |
1 teaspoon salt |
1/2 teaspoon black pepper |
4 large egg whites |
1/2 teaspoon cream of tartar |
Directions:
1. Preheat oven to 400°F.
2. Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside.
3. Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft.
4. 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.
5. Place pureed mixture in a large bowl. Stir in remaining corn, cornmeal, cheese, milk, salt, and pepper.
6. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
7. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
8. Spoon batter into prepared pan.
9. 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.).
10. Cool in pan 10 minutes on a wire rack.
11. Cut into wedges.
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