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
How to Make It
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.
I dont understand if one followed all the directtions this would only come out perfect...NOT bland and very yummy..I had it in Paraquay. and it was just like Home!! It seems maybe someone needed cooking lessons.. Such a simple easy receipe to follow and with a great result and the end. Made this several times and each time it just got better... look at the amt of salt it has in the end result how could it be bland??? Come on.. lets be real???? Follow directions and slow down....
this sopa paraguaya was very good!!! I gave it 5 stars because it tasted just like it did in Paraguay!! it may not be flavorful and your type of "cornbread" because itʻs not a cornbead nor an "american" dish!! It is from South America! If you travel other countries their foods taste different and my be a bit more bland than yours but this recipe is fairly authentic. I lived in Paraguay for over a year and have craved this sopa paraguay for a long time! thanks so much!!! I will be making it again.
I'm puzzled by the glowing reviews for this cornbread. It was OK, but very heavy, desperately in need of salt and much more work than my usual cornbread. I like unusual variations on recipes, so that wasn't the problem ... this just didn't have the flavor that the ingredient list would have suggested. I won't be making it again.
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