Nutritional Info

Nutrition Facts

Serving Size 1 (114g)

Calories 205
Calories from Fat 70 (34%)
Amount Per Serving %DIV
Total Fat 7.8g 12%
Saturated Fat 4.2g 21%
Monounsaturated Fat 3g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 22.8mg 8%
Sodium 380.2mg 17%
Potassium 128.5mg 3%
Total Carbohydrate 20.8g 7%
Dietary Fiber 1.1g 4%
Sugars 2.8g
Protein 9.8g 20%

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Recipe Description
Lightly scented with allspice and cumin, and enriched with cottage cheese and Muenster, this authentic corn bread is very moist and flavorful. Paraguayan Corn Bread travels well, so you're apt to find it at potluck dinners and Fourth of July and Labor Day picnics.
Prep time
30 min
Cook time
58 min
Ready In
1 hr 28 min

Ingredients

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Serves To:USMetric
1 Cup(c)  yellow cornmeal
1 1/2 Cup(c)  hot water
1   small yellow onion, peeled and minced
1 Tablespoon(T)  olive oil
3 Tablespoon(T)  butter
3   large eggs, separated, with the yolks in a small bowl and the whites in a large mixing bowl
1/2 Cup(c)  cottage cheese
1 Cup(c)  muenster cheese, grated
1/2 Cup(c)  milk
8 Ounce(oz)  corn kernels, drained
1 Teaspoon(t)  baking powder
1/4 Teaspoon(t)  allspice, ground
1/4 Teaspoon(t)  cumin, ground
1/4 Teaspoon(t)  sweet paprika
1/4 Teaspoon(t)  salt

Preparation

Mix the cornmeal with the hot water in a medium bowl. Saute the minced onions in the olive oil in a small skillet over medium heat until limp, about 3 minutes. Cream the butter in a large mixing bowl with an electric mixer, and then blend in the egg yolks and cottage cheese. With a spoon, stir in the cornmeal, sauteed onions, Muenster cheese, milk, corn, baking powder, allspice, cumin, paprika and salt. Beat the egg whites with the electric mixer until they form soft peaks. Gently fold the beaten egg whites into the cornmeal batter with a rubber spatula. Do not beat. The finished batter will be soupy. Pour it into a greased 2 quart square or round baking pan. Bake the corn bread in a preheated 400° F oven until it is firm in the center, about 50 to 55 minutes. Cool the corn bread in the pan for 15 minutes, then cut it into squares or wedges.

Additional notes

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Paraguayan Corn Bread
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