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Paraguayan Corn Bread




Source of Recipe


"Women’s Day 365 Money-Saving Menu and Recipes, Number 2."

all-purpose flour
2 medium onions -- chopped fine
8 tablespoons margarine -- divided
1/2 pound farmer or cottage cheese
1/2 pound Muenster cheese -- shredded coarsely
2 cups cream-style corn (16 oz)
1 teaspoon salt -- preferably coarse
1 cup milk
2 cups cornmeal
6 eggs -- separated
pinch ground anise seed (optional)

Grease 13x9x2-inch baking pan and sprinkle with 1 tablespoon flour. Shake to remove excess.

In skillet saute onions in 4 tablespoons margarine. Add farmer cheese (or cottage cheese); blend thoroughly. Add Muenster cheese, onions corn salt, milk and cornmeal; mix thoroughly.

Beat egg whites until soft peaks form, then lightly beat yolks separately. Combine and stir into cornmeal mixture with anise seed. Turn into prepared baking pan.

Bake in preheated 400 degree oven 45 minutes or until a pick inserted in center comes out clean.

Serve hot, cut in squares.

NOTE: For a pleasant variation and slightly different texture, cut some of the Muenster into tiny cubes to measure 1/2 cup and stir into batter at last moment.

Source: "Women’s Day 365 Money-Saving Menu and Recipes, Number 2."

Makes 10 servings

Categories: Quick breads

Recipe typed for you by Judi Mae Phelps.