Paraguayan Corn Bread/Sopa Paraguaya
Yield: 8 servingsSource: Cooking Light Annual Recipes 2002, p. 251
Comments from a PA Kitchen: This is the best cornbread I've ever had. More hearty and side-dish like than traditional American corn bread. Not a spoonbread consistency (it can be cut and eaten with your hands), but almost creamy in texture.
INGREDIENTS:
Cooking spray
2 T. grated fresh Parmesan cheese
1 T. butter
1 T. vegetable oil
1 c. chopped onion
1/3 c. chopped green bell pepper
2 c. fresh corn kernels, divided (about four med. ears)
1/2 c. 1% low fat cottage cheese
1 1/2 c. yellow cornmeal
3/4 c. (3 oz) muenster or sharp cheddar cheese, shredded
1/2 c. fat free milk
1 tsp. salt
1/2 tsp. freshly ground black pepper
4 lg. egg whites
1/2 tsp. cream of tartar
INSTRUCTIONS:
- 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 c. 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 c. corn, cornmeal, cheese, milk, salt, and 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 batter into prepared pan. Bake at 400 for 30 minutes or until 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 (8).
NUTRITIONAL INFO:
Healthy Units: 5 per serving
Calories=235; Fat=7.9g; Protein=10.9g; Carb=31g; Fiber=3.4g; Chol=16mg; Iron=.7mg; Sodium=503mg; Calcium=133mg