Paraguayan Corn Bread
Ingredients
- 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 ⓘ
Instructions
- Preheat oven to 400 degrees. Coat a 9-inch round cake pan with cooking spray. Sprinkle with parmesan cheese and set aside.
- 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.
- 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 white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan.
- 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.
Nutrition & Diet Analysis (per serving)
1253
kcal
63% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).