Zutaten für Paraguayan Cornbread Sopa Paraguaya
- 2 tablespoons softened butter
- Flour
- Ears Of Corn
- Yellow Cornmeal
- 1 cup milk
- 1/4 cup olive oil + 1 tablespoon olive oil
- Muenster Cheese
- 1 teaspoon salt
- Onion
- 3 egg whites
- 3 egg yolks
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Zubereitung von Paraguayan Cornbread Sopa Paraguaya
- Preheat oven to 400°F (200°C).
- Grease an 8.5x9-inch square baking dish with 1 tablespoon of softened butter. Sprinkle 1 tablespoon of flour or grated Parmesan cheese over the bottom.
- In a blender, puree 2 cups of fresh or frozen corn until smooth.
- In a large bowl, combine the corn puree, 1 cup cornmeal, 1 cup milk, 1/4 cup olive oil, 1 cup grated Munster cheese, and 1 teaspoon salt. Mix well.
- In a skillet, sauté 1/2 cup chopped onion in 1 tablespoon olive oil over medium heat for 4-5 minutes, until softened and translucent.
- Add the sautéed onions to the corn mixture.
- In a separate bowl, beat 3 egg whites until stiff peaks form. In another bowl, beat 3 egg yolks until thick and pale yellow.
- Gently fold the egg yolks into the egg whites, then fold the egg mixture into the corn mixture.
- Pour the batter into the prepared baking dish.
- Dot the top with 1 tablespoon of butter.
- Bake for 45-50 minutes, or until golden brown and set.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
14g
Fat
53g
Carbs
11g
