Paraguayan Corn Bread

chefs-mate chefs-mate 0 Comments
Servings: 10 Difficulty: Intermediate
Jump To Recipe Print Recipe
A savory, cheesy cornbread enriched with caramelized onions and melted Muenster cheese
Paraguayan Corn Bread recipe image

This Paraguayan Corn Bread is a rich, savory treat that transforms humble cornmeal into a decadent side dish. The batter is studded with sweet, caramelized onions and two types of cheese: creamy farmer or cottage cheese for moisture, and sharp Muenster for a delightful melt. Beaten egg whites are folded in to create a light, airy texture that contrasts beautifully with the dense, cheesy interior. It has a golden crust and a soft, custardy center. Perfect for dinner parties or family suppers, this bread pairs wonderfully with stews, soups, or grilled meats. It’s easy to prepare with pantry staples and offers a unique twist on traditional cornbread.

Paraguayan Corn Bread recipe image
Print Recipe

Paraguayan Corn Bread

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 261.9

Description

This Paraguayan Corn Bread is a rich, savory treat that transforms humble cornmeal into a decadent side dish. The batter is studded with sweet, caramelized onions and two types of cheese: creamy farmer or cottage cheese for moisture, and sharp Muenster for a delightful melt. Beaten egg whites are folded in to create a light, airy texture that contrasts beautifully with the dense, cheesy interior. It has a golden crust and a soft, custardy center. Perfect for dinner parties or family suppers, this bread pairs wonderfully with stews, soups, or grilled meats. It&# 226;ÂÂs easy to prepare with pantry staples and offers a unique twist on traditional cornbread.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC).
  2. Grease a 13x9x2-inch baking pan and sprinkle with 1 tablespoon of flour, shaking to coat the bottom and sides evenly. Remove excess flour.
  3. In a skillet, sauté finely chopped onions in 4 tablespoons of margarine over medium heat until soft and translucent.
  4. Add farmer or cottage cheese to the skillet with the onions and blend thoroughly until smooth.
  5. In a large bowl, combine the sautéed onion-cheese mixture with shredded Muenster cheese, cream-style corn, salt, milk, and cornmeal. Mix thoroughly until well combined.
  6. In a separate clean bowl, beat egg whites until soft peaks form.
  7. Lightly beat egg yolks in another small bowl, then stir them into the cornmeal mixture along with the ground anise seed (if using).
  8. Gently fold the beaten egg whites into the cornmeal mixture until just incorporated.
  9. Pour the batter into the prepared baking pan and smooth the top.
  10. Bake for 45 minutes, or until a pick inserted into the center comes out clean.
  11. Serve hot, cut into squares.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 261.9kcal
% Daily Value *
Total Fat 23.2g36%
Saturated Fat 8.0g40%
Cholesterol 7.9mg3%
Sodium 516.1mg22%
Total Carbohydrate 6.8g3%
Dietary Fiber 0.8g4%
Sugars 3.6g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: paraguayan, cornbread, cheese bread, onion bread, muenster, cottage cheese, farmer cheese, cornmeal, vegetarian, side dish, baked, comfort food, savory bread, egg whites, anise, corn, international cuisine
Recipe Card powered by WP Delicious