Paraguayan Corn Bread (Sopa Paraguaya)

Randy Mayor; Melanie J. Clarke

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 10.9g
  • Carbohydrate: 31g
  • Fiber: 3.4g
  • Cholesterol: 16mg
  • Iron: 0.7mg
  • Sodium: 503mg
  • Calcium: 133mg

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.
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