Paraguayan corn bread
10 servings
Ingredients
| Quantity | 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 | ||
Directions
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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