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Paraguayan Corn Bread (Sopa Paraguaya)

Source: Cooking Light-9/01





List of Ingredients



• cooking spray
  
• 2 tablespoons grated fresh Parmesan cheese
  
• 1 tablespoon butter
  
• 1 tablespoon vegetable oil
  
• 1 cup chopped onion
  
• 1/3 cup cupped green bell pepper
  
• 2 cups fresh corn kernels (about 4 ears), divided
  
• 1/2 cup 1% low-fat cottage cheese
  
• 1 1/2 cups yellow cornmeal
  
• 3/4 (3 ounces) shredded Muenster or sharp cheddar cheese
  
• 1/2 cup fat-free milk
  
• 1 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 4 large egg whites
  
• 1/2 teaspoon cream of tartar
  






Instructions



1. Preheat oven to 400 degrees.\Coat a 9-inch round cake pan with cooking spray. Sprinkle with Parmesan cheese, and set aside.
   
   
2. Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft. Place onion mixture in a food processor. Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, Muenster cheese, milk, salt and pepper.
   
3. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan.
   
   
4. Bake at 400 for 30 minutes or until wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on wire rack. Place a plate upside down on top of bread; invert onto plate. Cut into wedges.
   
   
5. Yield: 8 servings (serving size: 1 wedge). 235 cal, 7.9g fat, 10.9g pro, 31g carb, 16mg chol, 503mg sod.