Sopa Paraguaya Paraguayan Cornbread

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A lighter version of a traditional paraguayan dish blending indigenous guarani starches with spanish seasonings. (from lighten up".)"

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Steps

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Preheat oven to 400f.

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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.

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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 cup 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 corn , cornmeal , cheese , milk , salt , and 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 batter into prepared pan.

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Bake 30 minutes or until 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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Cut into wedges.

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Ingredients

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