PARAGUAYAN CORN BREAD

 

  • Cooking Time: 45
  • Servings:
  • Preparation Time:

Ingredients

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

Directions

  • 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.
  • Add yolks, and stir into cornmeal mixture.
  • Add anise seed if using.
  • Fold in egg whites and 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.

Notes

Categories: Bread  Bread  Dairy  Eggs  Misc. Bread  Oven  Vegetable 
© 2006-2014 BakeSpace, Inc. All Rights Reserved