Paraguayan Corn Bread (Sopa Paraguaya)

Paraguayan Corn Bread (Sopa Paraguaya)

Ingredients

Cooking spray

2 tablespoons grated fresh Parmesan cheese

1 tablespoon butter

1 tablespoon vegetable oil

1 cup chopped onion

1/3 cup chopped green bell pepper

2 cups fresh corn kernels (about 4 ears), divided

1/2 cup 1% low-fat cottage cheese

1 1/2 cups yellow cornmeal

3/4 cup (3 ounces) shredded Muenster or sharp cheddar cheese

1/2 cup fat-free milk

1 teaspoon salt

1/2 teaspoon black pepper

4 large egg whites

1/2 teaspoon cream of tartar

Preparation

Preheat oven to 400°.

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, Muenster 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° 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.

Yield
8 servings (serving size: 1 wedge)
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Nutritional Information
CALORIES 235(30% from fat); FAT 7.9g (sat 3.7g,mono 2.2g,poly 1.5g); IRON 0.7mg; CHOLESTEROL 16mg; CALCIUM 133mg; CARBOHYDRATE 31g; SODIUM 503mg; PROTEIN 10.9g; FIBER 3.4g

Submitted by Shel