Thursday, April 24, 2008

Paraguayan Corn Bread

Servings: 10 servings


1 all-purpose flour
2 medium onions, chopped fine
8 tbsp margarine, divided
1/2 lb farmer or cottage cheese
1/2 lb muenster cheese, shredded coarse
2 cup cream-style corn (16 oz)
1 tsp salt, preferably coarse
1 cup milk
2 cup cornmeal
6 eggs, separated
1 pinch ground anise seed (optional)


Grease 13x9x2-inch baking pan and sprinkle with 1 tablespoon flour.

Shake to remove excess. In skillet saute onions in 4 tablespoons
margarine. Add farmer cheese; blend thoroughly.

Add Muenster cheese, onions corn salt, milk and cornmeal; mix thoroughly. Beat egg whites
until soft peaks form, then lightly beat yolks separately.

Combine and stir into cornmeal mixtuer with anise seed.

Turn into prepared baking pan.

Bake in preheated 400 degree oven 45 minutes or until a pick inserted in center comes out clean.

Serve hot, cut in squares.


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

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