Paraguayan Corn Bread Recette

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!

Préparation 25 min

Cuisson 65 min

Calories 227.1 kcal

Protéines 21g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Questions fréquentes

Combien de temps faut-il pour préparer Paraguayan Corn Bread ?

Paraguayan Corn Bread prend environ 90 minutes du début à la fin — environ 25 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Paraguayan Corn Bread ?

Paraguayan Corn Bread contient environ 227.1 calories par portion, avec environ 21 g de protéines, 9 g de glucides et 13 g de lipides.

De quels ingrédients ai-je besoin pour Paraguayan Corn Bread ?

Les principaux ingrédients de Paraguayan Corn Bread sont Cooking Spray, Fresh Parmesan Cheese, Butter, Vegetable Oil, Onion, Green Bell Pepper. Consultez la liste complète avec les quantités ci-dessus.