pages

Translate

Monday, April 27, 2015

Paraguayan Corn Bread

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

  • Servings: 8
  • cooking spray
  • 2 tablespoons fresh parmesan cheese, grated
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 cup onion, chopped
  • 1/3 cup green bell pepper, chopped
  • 2 cups fresh corn kernels, divided (about 4 ears)
  • 1/2 cup 1% low fat cottage cheese
  • 1 1/2 cups yellow cornmeal
  • 3/4 cup sharp cheddar cheese, shredded
  • 1/2 cup nonfat milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar

Recipe

  • 1 preheat oven to 400 degrees. coat a 9-inch round cake pan with cooking spray. sprinkle with parmesan cheese and set aside.
  • 2 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, cheddar cheese, milk, salt and black pepper.
  • 3 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 mixture into batter; gently fold in remaining egg mixture. spoon into prepared pan.
  • 4 bake at 400 degrees 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.

No comments:

Post a Comment