Paraguayan Corn Bread Recipe

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!

Prep Time 25 mins

Cook Time 65 mins

Calories 227.1 kcal

Protein 21g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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

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

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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

Frequently Asked Questions

How long does it take to make Paraguayan Corn Bread?

Paraguayan Corn Bread takes about 90 minutes from start to finish — roughly 25 minutes to prepare and 65 minutes to cook.

How many calories are in Paraguayan Corn Bread?

Paraguayan Corn Bread has approximately 227.1 calories per serving, with about 21 g protein, 9 g carbohydrates and 13 g fat.

What ingredients do I need for Paraguayan Corn Bread?

The key ingredients for Paraguayan Corn Bread are Cooking Spray, Fresh Parmesan Cheese, Butter, Vegetable Oil, Onion, Green Bell Pepper. See the full list with measurements above.