SOPA PARAGUAYA (PARAGUAYAN CORNBREAD)

Table of Contents

SOPA PARAGUAYA (PARAGUAYAN CORNBREAD)

SOPA PARAGUAYA (PARAGUAYAN CORNBREAD). Alimento Base: Cornmeal, Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown. Set aside. Combine the remaining butter with the farmer
Tiempo de preparación 1 h 30 min
Tiempo total 1 h 30 min
Plato Cornmeal
Cocina Paraguay
Raciones 12 comensales

Ingredientes
  

  • 8 tablespoons butter
  • 1 large sweet onion finely chopped
  • 1 cup farmer cheese or 1 cup cottage cheese
  • 1 cup grated muenster cheese or 1 cup other mild cheese
  • 2 cups cornmeal
  • 2 cups corn kernels grated or 1 (16 ounce) can cream-style corn
  • 1 teaspoon salt
  • 1 cup milk
  • 6 eggs separated

Elaboración paso a paso
 

  • Preparation
  • Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown. Set aside.
  • Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
  • Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
  • Beat the egg whites until soft peaks form and fold them into the batter.
  • Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.