Paraguayan Corn Bread

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From cooking light magazine. the recipe states that because it's so moist, this resembles spoon bread or corn pudding much more than it does traditional american corn bread.

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Steps

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Preheat oven to 400 degrees.

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Coat a 9-inch round cake pan with cooking spray.

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Sprinkle with parmesan cheese and set aside.

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Heat butter and oil in a medium skillet over medium heat.

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Add onion and bell pepper , cook 5 minutes or until soft.

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Place onion mixture in a food processor.

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Add 1 1 / 2 cups corn and cottage cheese.

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Process until almost smooth , scraping sides of bowl occasionally.

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Place pureed mixture in a large bowl.

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Stir in remaining 1 / 2 cup corn , cornmeal , cheddar cheese , milk , salt and black pepper.

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Place egg whites and cream of tartar in a large bowl.

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Beat with a mixer at high speed until stiff peaks form.

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Gently stir one-fourth of egg white mixture into batter.

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Gently fold in remaining egg white mixture.

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Spoon into prepared pan.

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Bake at 400 degrees for 30 minutes or until a wooden pick inserted in center comes out clean.

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Cool in pan 10 minutes on a wire rack.

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Place a plate upside down on top of bread , invert onto plate.

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Cut into wedges.

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Ingredients

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cooking spray, fresh parmesan cheese, butter, vegetable oil, onion, green bell pepper, fresh corn kernels, low fat cottage cheese, yellow cornmeal, sharp cheddar cheese, nonfat milk, salt, black pepper, egg whites, cream of tartar