Paraguayan Corn Bread Recipes

Steps:

• Preheat oven to 400 degrees. Coat a 9-inch round cake pan with cooking spray. Sprinkle with parmesan cheese and set aside.
• Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper, cook 5 minutes or until soft. Place onion mixture in a food processor. Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, cheddar cheese, milk, salt and black pepper.
• Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan.
• Bake at 400 degrees for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread, invert onto plate. Cut into wedges.

Steps:

• Preheat oven to 400°F.
• Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside.
• Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft.
• Place onion mixture in a food processor. Add 1 1/2 cup corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
• Place pureed mixture in a large bowl. Stir in remaining corn, cornmeal, cheese, milk, salt, and pepper.
• Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
• Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
• Spoon batter into prepared pan.
• Bake 30 minutes or until wooden pick inserted in center comes out clean. (Cover loosely with foil if top becomes too brown before the center is done.).
• Cool in pan 10 minutes on a wire rack.
• Cut into wedges.

Steps:

• Preheat the oven to 400*. With a pastry brush coat the bottom and sides of an 81/2-or 9-inch square shallow baking dish with 1 Tblsp. of the soft butter, then scatter 1 Tblsp. of flour or grated parmesan over the bottom of the dish.
• Tip the dish from side to side to spread the flour or cheese evenly on the buttered surfaces and set the dish aside.
• Place the corn in the jar of an electric blender and blend at high speed until it becomes a smooth puree.
• In a large bowl, combine the pureed corn, cornmeal, milk, 1/4 cup olive oil, grated munster cheese and salt, and mix thoroughly.
• In a heavy 8- to 10-inch skillet, heat the remaining tablespoon of oil over moderate heat. Add the onions and cook, stirring frequently, for 4 or 5 minutes, or until they are soft and transparent but not brown.
• With a rubber spatula, scrape the onions into the corn and cornmeal mixture. 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.
• Beat the yolks in a separate bowl until they are thick and lemon colored, then fold them into the egg whites. Gently but thoroughly fold the combined eggs into the corn mixture, then pour it into the prepared baking dish.
• Dot the top with the remaing 1 Tblsp. of the butter. Bake in the middle of the oven for 45 minutes.

Steps:

• Heat oven to 375 degrees F.
• Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
• Beat egg whites just until soft peaks form; fold into batter.
• Pour into greased 2-quart casserole.
• Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.

Steps:

• Combine cassava flour, salt, cayenne, butter, and Cheddar cheese in a bowl by rubbing the mixture between your fingertips until the mixture resembles large, coarse crumbs. Drizzle in about 1/3 cup of milk and continue mixing and rubbing with your hands until the mixture resembles very small pebbles and is moist enough to hold together in large clumps when squeezed tightly together, adding more milk if needed.
• Place a small (6-inch) dry, nonstick pan over medium-high heat until hot, about 2 minutes. Transfer in a heaping 1/2-cup of the mixture, or enough to cover the bottom of the pan. The mixture should be 1/4 inch to 1/2 inch deep for this to work. Press the top of the mixture down slightly to settle and use a spatula to go around the edges of the mixture, pressing any loose crumbs back into the flatbread.
• Cover and cook until the bottom is golden browned, a crust forms under the flatbread, and a spatula can be slid underneath, about 3 minutes per side. Turn over with a combination of tossing the pan up slightly, while flipping with the spatula. You can also place a plate over the pan, and invert the flatbread to turn, and then slide back into the pan. Cook the other side until golden brown, 3 to 4 minutes more. Remove from heat allow to rest for 2 minutes before serving warm.

Steps:

• Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
• Set aside.
• Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
• Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
• Beat the egg whites until soft peaks form and fold them into the batter.
• Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.