Paraguayan Cornbread Sopa Paraguaya

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Posted for zwt7-cental and south america. I found this on alleasyrecipes.com.

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Steps

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Preheat the oven to 400.

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With a pastry brush coat the bottom and sides of an 81 / 2-or 9-inch square shallow baking dish with 1 tblsp.

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Of the soft butter , then scatter 1 tblsp.

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Of flour or grated parmesan over the bottom of the dish.

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Place the corn in the jar of an electric blender and blend at high speed until it becomes a smooth puree.

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In a large bowl , combine the pureed corn , cornmeal , milk , 1 / 4 cup olive oil , grated munster cheese and salt , and mix thoroughly.

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In a heavy 8- to 10-inch skillet , heat the remaining tablespoon of oil over moderate heat.

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Add the onions and cook , stirring frequently , for 4 or 5 minutes , or until they are soft and transparent but not brown.

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With a rubber spatula , scrape the onions into the corn and cornmeal mixture.

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Beat the egg whites with a whisk or an electric mixer until they are firm enough to form unwavering peaks on the beater when it is lifted out of the bowl.

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Beat the yolks in a separate bowl until they are thick and lem.

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Ingredients

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butter, flour, ears of corn, yellow cornmeal, milk, olive oil, muenster cheese, salt, onion, egg whites, egg yolks