Sopa Paraguaya (paraguayan Cornbread)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• cooking spray
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 cup onion, chopped
• 1/3 cup green bell pepper, chopped
• 2 cups fresh corn kernels (about four med. ears)
• 1/2 cup low fat cottage cheese
• 1 1/2 cups cornmeal
• 3/4 cup cheese (3 oz)
• 1/2 cup skim milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large egg whites
• 1/2 teaspoon cream of tartar

Recipe

• 1 preheat oven to 400°f.
• 2 coat a 9 inch round cake pan with cooking spray. sprinkle with parmesan cheese and set aside.
• 3 heat butter and oil in a medium skillet over medium heat. add onion and bell pepper; cook 5 minutes or until soft.
• 4 place onion mixture in a food processor. add 1 1/2 cup corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
• 5 place pureed mixture in a large bowl. stir in remaining corn, cornmeal, cheese, milk, salt, and pepper.
• 6 place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
• 7 gently stir one-fourth of egg mixture into batter; gently fold in remaining egg mixture.
• 8 spoon batter into prepared pan.
• 9 bake 30 minutes or until wooden pick inserted in center comes out clean. (cover loosely with foil if top becomes too brown before the center is done.).
• 10 cool in pan 10 minutes on a wire rack.
• 11 cut into wedges.