Paraguayan Corn Bread Recipe

Name: Paraguayan Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: cooking spray; 2 tablespoons fresh parmesan cheese, grated; 1 tablespoon butter; 1 tablespoon vegetable oil; 1 cup onion, chopped; 1/3 cup green bell pepper, chopped; 2 cups fresh corn kernels, divided (about 4 ears); 1/2 cup 1% low fat cottage cheese; 1 1/2 cups yellow cornmeal; 3/4 cup sharp cheddar cheese, shredded; 1/2 cup nonfat milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 large egg whites; 1/2 teaspoon cream of tartar

Servings: persons

cooking spray
2 tablespoons fresh parmesan cheese, grated
1 tablespoon butter
1 tablespoon vegetable oil
1 cup onion, chopped
1/3 cup green bell pepper, chopped
2 cups fresh corn kernels, divided (about 4 ears)
1/2 cup 1% low fat cottage cheese
1 1/2 cups yellow cornmeal
3/4 cup sharp cheddar cheese, shredded
1/2 cup nonfat milk
1 teaspoon salt
1/2 teaspoon black pepper
4 large egg whites
1/2 teaspoon cream of tartar

1
Preheat oven to 400 degrees. Coat a 9-inch round cake pan with cooking spray. Sprinkle with parmesan cheese and set aside.
2
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, cheddar cheese, milk, salt and black pepper.
3
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.
4
Bake at 400 degrees 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: cooking spray, 2 tablespoons fresh parmesan cheese, grated, 1 tablespoon butter, 1 tablespoon vegetable oil, and more.

Yes, Paraguayan Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paraguayan Corn Bread

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