Paraguayan Corn Bread (Main Dish)

All-purpose flour
2 medium onions; chopped fine
8 tablespoons margarine, divided
1/2 pound farmer or cottage cheese
1/2 pound Muenster cheese; shredded; coarse
2 cups cream-style corn
1 teaspoon salt, preferably coarse
1 cup milk
2 cups cornmeal
6 eggs, separated
1 pinch ground anise seed (optional)

1. Grease 13 by 9 by 2-inch baking pan and sprinkle with 1 tablespoon flour. Shake to remove excess.
2. In skillet, sauté onions in 4 tablespoons margarine. Add farmer cheese; blend thoroughly.
3. Add Muenster cheese, onions, corn salt, milk and cornmeal; mix thoroughly.
4. Beat egg whites until soft peaks form, then lightly beat yolks separately.
5. Combine and stir into cornmeal mixture with anise seed. Turn into prepared baking pan. Bake in preheated 400 degree oven 45 minutes or until a pick inserted in center comes out clean. Serve hot, cut in squares.
(“Eating & Recipes”)

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