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Paraguayan Corn Bread

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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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 261.9
Dietary: Vegetarian
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
  • 2 md Onions; chopped fine
  • 8 tablespoon Margarine, divided
  • 1/2 pound Farmer or cottage cheese
  • 1/2 pound Muenster cheese; shredded
  • 2 cups Cornmeal, coarse
  • 1 can (16 oz) Cream-style corn
  • 1 teaspoon Salt, preferably coarse
  • 1 cup Milk
  • 6 large Eggs, separated
  • 1/2 teaspoon Ground anise seed (optional)
Directions
  1. 1
    Preheat oven to 400ðF (200ðC).
  2. 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. 3
    In a skillet, sauté finely chopped onions in 4 tablespoons of margarine over medium heat until soft and translucent.
  4. 4
    Add farmer or cottage cheese to the skillet with the onions and blend thoroughly until smooth.
  5. 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. 6
    In a separate clean bowl, beat egg whites until soft peaks form.
  7. 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. 8
    Gently fold the beaten egg whites into the cornmeal mixture until just incorporated.
  9. 9
    Pour the batter into the prepared baking pan and smooth the top.
  10. 10
    Bake for 45 minutes, or until a pick inserted into the center comes out clean.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/paraguayan-corn-bread-2/