Paraguayan Corn Bread Rezept

This Paraguayan Corn Bread recipe, inspired by Cooking Light magazine, is a delightful twist on traditional cornbread. Incredibly moist and tender, it's closer to spoon bread or corn pudding—a comforting side dish bursting with cheesy, corn-y goodness. Prepare to be amazed by its melt-in-your-mouth texture and irresistible flavor!

Vorbereitung 25 Min.

Kochzeit 65 Min.

Kalorien 227.1 kcal

Eiweiß 21g

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Zutaten für Paraguayan Corn Bread

Cooking Spray, for greasing
1 tablespoon Grated Parmesan Cheese
2 tablespoons Butter
1 tablespoon Olive Oil
1/2 medium Yellow Onion, chopped
1/2 medium Green Bell Pepper, chopped
2 cups (20 oz) Fresh or Frozen Corn Kernels (1 1/2 cups (15 oz) + 1/2 cup (5 oz))
1/2 cup (4 oz) Cottage Cheese
1 cup Yellow Cornmeal
1 cup (4 oz) Shredded Cheddar Cheese
1 cup Milk
1 teaspoon Salt
1/2 teaspoon Black Pepper
3 large Egg Whites
1/2 teaspoon Cream Of Tartar

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Zubereitung von Paraguayan Corn Bread

Preheat oven to 400°F (200°C).
Grease a 9-inch round cake pan with cooking spray and sprinkle with 1 tablespoon grated Parmesan cheese.
In a medium skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat.
Add 1/2 medium yellow onion, chopped, and 1/2 medium bell pepper, chopped. Cook for 5 minutes, or until softened.
Transfer the onion and bell pepper mixture to a food processor.
Add 1 1/2 cups (15 oz) frozen or fresh corn kernels and 1/2 cup (4 oz) cottage cheese.
Process until almost smooth, scraping down the sides as needed.
In a large bowl, combine the pureed mixture with the remaining 1/2 cup (5 oz) frozen or fresh corn, 1 cup yellow cornmeal, 1 cup (4 oz) shredded cheddar cheese, 1 cup milk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
In a separate large bowl, beat 3 large egg whites with 1/2 teaspoon cream of tartar using a mixer at high speed until stiff peaks form.
Gently fold one-fourth of the egg white mixture into the corn batter.
Gently fold in the remaining egg white mixture until just combined.
Pour batter into the prepared pan.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in the pan for 10 minutes on a wire rack.
Place a plate upside down on top of the bread and carefully invert onto the plate.
Cut into wedges and serve warm.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

19g

Fat

20g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Side Dishes The Americas American Vegetarian Summer Recipes Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Flat Shapes Breads Eggs Dairy Vegetables Dinner Party Cheese Eggs South American Corn 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Paraguayan Corn Bread?

Paraguayan Corn Bread dauert insgesamt etwa 90 Minuten – ungefähr 25 Minuten Vorbereitung und 65 Minuten Kochzeit.

Wie viele Kalorien hat Paraguayan Corn Bread?

Paraguayan Corn Bread hat etwa 227.1 Kalorien pro Portion, mit ungefähr 21 g Eiweiß, 9 g Kohlenhydraten und 13 g Fett.

Welche Zutaten brauche ich für Paraguayan Corn Bread?

Die wichtigsten Zutaten für Paraguayan Corn Bread sind Cooking Spray, Fresh Parmesan Cheese, Butter, Vegetable Oil, Onion, Green Bell Pepper. Die vollständige Liste mit Mengenangaben findest du oben.