Paraguayan Corn Bread Recipe

Name: Paraguayan Corn Bread
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 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

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

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. 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.