Savory Paraguayan Cornbread
This Savory Paraguayan Cornbread is a lighter adaptation of the time-honored Sopa Paraguaya, blending the rich flavors of indigenous Guarani ingredients with Spanish culinary traditions. Made with fresh corn, wholesome cottage cheese, and a medley of sautéed vegetables, this cornbread is fluffy yet filling, perfect for enjoying as a side dish or a standalone snack. With a touch of melted cheese and a hint of spice, this dish offers a delightful taste of Paraguay that is both nourishing and satisfying. The combination of egg whites and cream of tartar provides a light, airy texture, making it an irresistible accompaniment to soups, salads, or grilled meats.
8
Servings
N/A
Calories
15
Ingredients
Ingredients
Cooking spray
as needed (for greasing the pan)
Parmesan cheese
2 tablespoons (grated, for the pan)
Butter
1 tablespoon (for sautéing)
Vegetable oil
1 tablespoon (for sautéing)
Onion
1 cup (chopped)
Green bell pepper
1/3 cup (chopped)
Fresh corn kernels
2 cups (about four medium ears, removed from the cob)
Low fat cottage cheese
1/2 cup (for blending)
Cornmeal
1 1/2 cups (for the batter)
Cheese
3 oz, or 3/4 cup (grated for the batter)
Skim milk
1/2 cup (for moisture)
Salt
1 teaspoon (for seasoning)
Black pepper
1/2 teaspoon (for seasoning)
Large egg whites
4 (whipped to form stiff peaks)
Cream of tartar
1/2 teaspoon (to stabilize egg whites)
Instructions
1
Preheat your oven to 400°F (200°C) and prepare a 9-inch round cake pan by greasing it with cooking spray. Sprinkle the grated Parmesan cheese on the bottom and set it aside.
2
In a medium skillet, heat the butter and vegetable oil over medium heat. Add the chopped onion and green bell pepper, cooking for about 5 minutes until they are soft and fragrant.
3
Transfer the cooked onion and bell pepper mixture to a food processor. Add 1 1/2 cups of fresh corn and the cottage cheese. Pulse until the mixture is mostly smooth, ensuring to scrape down the sides of the bowl as needed.
4
Pour the pureed mixture into a large mixing bowl. Stir in the remaining fresh corn, cornmeal, grated cheese, skim milk, salt, and black pepper until well combined.
5
In a separate bowl, beat the egg whites and cream of tartar with an electric mixer at high speed until stiff peaks form. This may take 3-5 minutes.
6
Gently fold one-fourth of the whipped egg whites into the cornbread batter to lighten it. Carefully fold in the remaining egg whites, making sure not to deflate the mixture.
7
Pour the cornbread batter into the prepared cake pan, smoothing the top with a spatula.
8
Bake in the preheated oven for about 30 minutes, or until a wooden pick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil during baking.
9
Once baked, let the cornbread cool in the pan for 10 minutes on a wire rack before slicing it into wedges. Serve warm and enjoy this delightful taste of Paraguay.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Paraguayan Cornbread?
It is a lighter adaptation of the traditional Sopa Paraguaya, featuring fresh corn, cottage cheese, and sautéed vegetables.
How many servings does this recipe provide?
This recipe makes 8 servings.
What temperature should I set my oven to?
Preheat your oven to 400°F (200°C).
What kind of pan is recommended for this cornbread?
A 9-inch round cake pan is used for this recipe.
How do I prepare the baking pan?
Grease the pan with cooking spray and sprinkle 2 tablespoons of grated Parmesan cheese on the bottom.
Which vegetables are sautéed for the batter?
Chopped onion and green bell pepper are sautéed in butter and vegetable oil.
How long should I sauté the onions and peppers?
Sauté them for about 5 minutes until they are soft and fragrant.
What ingredients are processed in the food processor?
The sautéed onion and pepper mixture, 1 1/2 cups of fresh corn, and cottage cheese are pulsed until mostly smooth.
How much fresh corn is needed in total?
You will need 2 cups of fresh corn kernels, which is approximately four medium ears.
When do I add the remaining corn kernels?
Stir the remaining fresh corn into the pureed mixture along with the cornmeal and other batter ingredients.
What type of cheese is used in the batter?
The recipe calls for 3 oz (or 3/4 cup) of grated cheese for the batter.
What kind of milk is used in this recipe?
The recipe uses 1/2 cup of skim milk for moisture.
How are the egg whites prepared?
Beat 4 large egg whites with cream of tartar at high speed until stiff peaks form.
Why is cream of tartar added to the egg whites?
Cream of tartar is used to stabilize the egg whites, helping them maintain their structure.
How long does it take to beat the egg whites to stiff peaks?
It typically takes 3 to 5 minutes using an electric mixer at high speed.
How should the egg whites be incorporated into the batter?
Gently fold in one-fourth of the whites first to lighten the mixture, then carefully fold in the rest to avoid deflating it.
How long does the cornbread bake?
Bake the cornbread for about 30 minutes.
How can I tell if the cornbread is fully cooked?
Insert a wooden pick into the center; it should come out clean.
What should I do if the top of the cornbread browns too quickly?
Cover the pan loosely with foil during the baking process to prevent over-browning.
How long should the cornbread cool before serving?
Let it cool in the pan for 10 minutes on a wire rack.
Is this recipe vegetarian?
Yes, this recipe is vegetarian-friendly.
Is Savory Paraguayan Cornbread gluten-free?
While the primary ingredients like cornmeal are gluten-free, always check individual ingredient labels to ensure they meet your dietary needs.
What gives this cornbread its airy texture?
The combination of whipped egg whites and cream of tartar provides a light, airy texture.
What are the primary flavors of this dish?
It blends rich indigenous Guarani flavors with Spanish culinary traditions, featuring corn, cheese, and sautéed peppers.
Can this be served as a main dish?
It is typically served as a side dish or a standalone snack.
What are some recommended pairings for this cornbread?
It pairs well with soups, salads, or grilled meats.
What is the category of this recipe?
This recipe is categorized under Breads.
How much cottage cheese is required?
The recipe calls for 1/2 cup of low-fat cottage cheese.
Does the recipe use butter or oil for sautéing?
It uses a combination of 1 tablespoon of butter and 1 tablespoon of vegetable oil.
What is the purpose of the Parmesan cheese?
It is used to coat the bottom of the pan, adding flavor and a slight crust to the base of the cornbread.