Paraguayan Cornbread Sopa Paraguaya

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This cheese-laden loaf is boldly spiced, and in paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels.

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Steps

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Heat oven to 375 degrees f.

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Stir boiling water into cornmeal in 3-quart bowl.

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Continue stirring until smooth.

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Blend in margarine and egg yolks.

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Stir in remaining ingredients except egg whites.

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Beat egg whites just until soft peaks form.

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Fold into batter.

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Pour into greased 2-quart casserole.

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Bake until knife inserted near the center comes out clean , 45 to 50 minutes.

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9 to 12 servings.

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Ingredients

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boiling water, cornmeal, margarine, eggs, milk, cottage cheese, salt, baking powder, ground cumin, ground allspice, ground red pepper, whole kernel corn, monterey jack cheese, onion