Paraguayan corn bread

Yield: 10 servings

Measure Ingredient
JUDI M. PHELPS (BNVX05A)
2 cups Cream-style corn (16 oz)
All-purpose flour
1 teaspoon Salt -- preferably coarse
2 mediums Onions -- chopped fine
1 cup Milk
8 tablespoons Margarine -- divided
2 cups Cornmeal
½ pounds Farmer or cottage cheese
6 Eggs -- separated
½ pounds Muenster cheese -- shredded
pinch Ground anise seed
(optional)
Coarse

Grease 13x9x2-inch baking pan and sprinkle with 1 tablespoon flour.

Shake to remove excess. In skillet saute onions in 4 tablespoons margarine. Add farmer cheese; blend thoroughly. Add Muenster cheese, onions corn salt, milk and cornmeal; mix thoroughly. Serve hot, cut in squares.

NOTE: For a pleasant variation and slightly different texture, cut some of the Muenster into tiny cubes to measure ½ cup and stir into batter at last moment. SOURCE: Women's Day 365 Money-Saving Menu and Recipes, Number 2.

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