Paraguayan Corn Bread (Sopa Paraguaya)

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• Cooking spray
• 2  tablespoons  grated fresh Parmesan cheese
• 1  tablespoon  butter
• 1  tablespoon  vegetable oil
• 1  cup  chopped onion
• 1/3  cup  chopped green bell pepper
• 2  cups  fresh corn kernels (about 4 ears), divided
• 1/2  cup  1% low-fat cottage cheese
• 1 1/2  cups  yellow cornmeal
• 3/4  cup  (3 ounces) shredded Muenster or sharp cheddar cheese
• 1/2  cup  fat-free milk
• 1  teaspoon  salt
• 1/2  teaspoon  black pepper
• 4  large egg whites
• 1/2  teaspoon  cream of tartar

Preparation

Preheat oven to 400°.

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, Muenster 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° 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.

Nutritional Information

Calories:

235 (30% from fat)

Fat:

7.9g (sat 3.7g,mono 2.2g,poly 1.5g)

Protein:

10.9g

Carbohydrate:

31g

Fiber:

3.4g

Cholesterol:

16mg

Iron:

0.7mg

Sodium:

503mg

Calcium:

133mg