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Paraguayan Corn Bread

Paraguayan Corn Bread recipe image
This Paraguayan Corn Bread is a savory, comforting dish that elevates simple cornmeal into a rich, cheesy experience. Unlike traditional sweet cornbreads, this version features sautéed onions and a blend of farmer cheese and Muenster, creating a dense, flavorful loaf perfect for hearty meals. The texture is moist and tender, with pockets of melted cheese and savory onion depth. It pairs beautifully with soups, stews, or as a side to grilled meats. Simple to prepare with pantry staples, this bread is an excellent choice for family dinners or potlucks, offering a unique international twist on a classic comfort food.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 103.2
Dietary: Vegetarian
Description
This Paraguayan Corn Bread is a savory, comforting dish that elevates simple cornmeal into a rich, cheesy experience. Unlike traditional sweet cornbreads, this version features sautéed onions and a blend of farmer cheese and Muenster, creating a dense, flavorful loaf perfect for hearty meals. The texture is moist and tender, with pockets of melted cheese and savory onion depth. It pairs beautifully with soups, stews, or as a side to grilled meats. Simple to prepare with pantry staples, this bread is an excellent choice for family dinners or potlucks, offering a unique international twist on a classic comfort food.
Ingredients
  • 2 cup Cream-style corn (16 oz)
  • 1 cup All-purpose flour
  • 1 tsp Salt (preferably coarse)
  • 2 medium Onions, finely chopped
  • 1 cup Milk
  • 8 tbsp Margarine, divided
  • 2 cup Cornmeal
  • 0.5 lb Farmer or cottage cheese
  • 6 Eggs, separated
  • 0.5 lb Muenster cheese, shredded
  • 1 pinch Ground anise seed (optional)
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Grease a 13x9x2-inch baking pan and sprinkle with 1 tablespoon of flour, shaking to coat the bottom and sides evenly. Tap out excess flour.
  3. 3
    In a skillet, sauté the finely chopped onions in 4 tablespoons of margarine over medium heat until soft and translucent.
  4. 4
    In a large bowl, combine the farmer cheese, sautéed onions, shredded Muenster cheese, cream-style corn, salt, milk, cornmeal, and flour. Mix thoroughly until well combined.
  5. 5
    Beat the egg yolks and add them to the mixture. Beat the egg whites until stiff peaks form, then gently fold them into the batter to maintain airiness.
  6. 6
    Pour the batter into the prepared baking pan and smooth the top.
  7. 7
    Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  8. 8
    Let cool for 5 minutes before cutting into squares and serving hot.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 103.2kcal
% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 18.0mg1%
Total Carbohydrate 22.8g8%
Dietary Fiber 2.9g12%
Sugars 3.8g
Protein 4.1g9%

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

Note

For a pleasant variation and slightly different texture, cut some of the Muenster cheese into tiny cubes to measure 1/2 cup and stir into the batter at the last moment before baking.

Ensure eggs are separated carefully; any yolk in the whites will prevent them from whipping to stiff peaks.

This bread is best served warm. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in a toaster or microwave.

Keywords: paraguayan, cornbread, cheese, cornmeal, onion, vegetarian, side dish, baked, comfort food, savory, muenster, farmer cheese, easy recipe, family dinner, homemade bread
Read it online: https://www.chefs-mate.com/recipe/paraguayan-corn-bread/