Paraguayan Corn Bread (Sopa Paraguaya)

Paraguayan Corn Bread (Sopa Paraguaya)
Photo by Randy Mayor

Ingredients

  • 4 large egg whites
  • 1 ½ cups yellow cornmeal
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ cup 1% low-fat cottage cheese
  • 1 cup chopped onion
  • 1/3 cup chopped green bell pepper
  • + 23 more ingredients
    • 1 cup chopped onion
    • ½ teaspoon cream of tartar
    • ½ teaspoon black pepper
    • ½ cup fat-free milk
    • ¾ cup (3 ounces) shredded Muenster or sharp cheddar cheese
    • ½ teaspoon cream of tartar
    • 1 tablespoon butter
    • 4 large egg whites
    • 2 cups fresh corn kernels (about 4 ears), divided
    • Cooking spray
    • 1 tablespoon vegetable oil
    • 1/3 cup chopped green bell pepper
    • 2 cups fresh corn kernels (about 4 ears), divided
    • 2 tablespoons grated fresh Parmesan cheese
    • ½ cup 1% low-fat cottage cheese
    • 1 tablespoon vegetable oil
    • ½ cup fat-free milk
    • ¾ cup (3 ounces) shredded Muenster or sharp cheddar cheese
    • Cooking spray
    • 1 tablespoon butter
    • 1 teaspoon salt
    • 2 tablespoons grated fresh Parmesan cheese
    • 1 ½ cups yellow cornmeal

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 ...

View full recipe at My Recipes

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