Nutritional Info

Nutrition Facts

Serving Size 1 (160g)

Calories 487
Calories from Fat 61 (13%)
Amount Per Serving %DIV
Total Fat 6.8g 10%
Saturated Fat 1.8g 9%
Monounsaturated Fat 3.2g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 8.2mg 3%
Sodium 131.4mg 6%
Potassium 236mg 5%
Total Carbohydrate 90.3g 30%
Dietary Fiber 4.5g 18%
Sugars 2.4g
Protein 12.2g 24%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Despite the name, this dish has more in common with com puddings than with North American combread. The traditional version is loaded with butter, cheese and egg yolks. To reduce the fat, I omitted the butler, cut back on the cheese, and used egg whites in place of the yolks. I like to beat the egg whites to give the combread a light, souffle-like texture.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  parmesan cheese, grated
2 Tablespoon(T)  canola oil
1   small onion, finely chopped
1/2   green bell pepper, finely chopped
2 Cup(c)  corn kernels
1/2 Cup(c)  low fat cottage cheese
1/2 Cup(c)  skim milk
1/2 Cup(c)  muenster or sharp cheddar cheese, grated
5 1/2 Cup(c)  yellow cornmeal
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  black pepper, ground
4   large egg whites
1/2 Teaspoon(t)  cream of tartar


Preheat the oven to 400 degrees F. Coat a nonstick 9 inch cake pan with non stick spray. Dust the pan with the Parmesan. Heat the oil in a small nonstick skillet over medium heat. Add the onions and bell peppers. Cook for 4 minutes, or until the onions are soft but not brown. Transfer to a food processor or blender. Add 1 1/2 cups of the corn kernels and the cottage cheese. Puree. Transfer to a large bowl. Stir in the remaining 1 1/2 cup corn kernels, the milk, Muenster or Cheddar, cornmeal, salt and black pepper. In another large bowl, combine the egg whites and cream of tartar. Beat with a mixer for 8 minutes, or until firm and glossy but not dry. (Begin beating on low speed and gradually increase the speed to medium, then to high.) Gently fold the corn mixture into the egg white mixture. Spoon the mixture into the prepared cake pan. Bake for 20 minutes, or until the top is puffed and browned, the center is set, and a toothpick inserted in the center comes out clean. Let cool for 3 minutes. Invert onto a platter and cut into 8 wedges.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Cornbread from Paraguay
Enter multiple addresses on separate lines or separate them with commas.