Paraguayan Corn Bread (Sopa Paraguaya)

Ingredients

• 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

Preparation

1. Preheat oven to 400°.
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. 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.
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.
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.