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.
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