Paraguayan Corn Bread (Sopa Paraguaya)

Paraguayan Corn Bread (Sopa Paraguaya)Recipe
Randy Mayor; Melanie J. Clarke

Recipe from

Cooking Light

Nutritional Information

Calories 235
Caloriesfromfat 30 %
Fat 7.9 g
Satfat 3.7 g
Monofat 2.2 g
Polyfat 1.5 g
Protein 10.9 g
Carbohydrate 31 g
Fiber 3.4 g
Cholesterol 16 mg
Iron 0.7 mg
Sodium 503 mg
Calcium 133 mg


Cooking spray
2 tablespoons grated fresh Parmesan cheese
1 tablespoon butter
1 tablespoon vegetable oil
1 cup chopped onion
1/3 cup chopped green bell pepper
2 cups fresh corn kernels (about 4 ears), divided
1/2 cup 1% low-fat cottage cheese
1 1/2 cups yellow cornmeal
3/4 cup (3 ounces) shredded Muenster or sharp cheddar cheese
1/2 cup fat-free milk
1 teaspoon salt
1/2 teaspoon black pepper
4 large egg whites
1/2 teaspoon cream of tartar


Preheat oven to 400°.

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 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, Muenster cheese, milk, salt, and black 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 into prepared pan.

Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Cut into wedges.