Yield
8 servings (serving size: 1 wedge)
Randy Mayor; Melanie J. Clarke

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Coat a 9-inch round cake pan with cooking spray. Sprinkle with Parmesan cheese, and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

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