Paraguayan Corn Bread/Sopa Paraguaya

Yield: 8 servings
Source: Cooking Light Annual Recipes 2002, p. 251
Comments from a PA Kitchen: This is the best cornbread I've ever had. More hearty and side-dish like than traditional American corn bread. Not a spoonbread consistency (it can be cut and eaten with your hands), but almost creamy in texture.


Cooking spray
2 T. grated fresh Parmesan cheese
1 T. butter
1 T. vegetable oil
1 c. chopped onion
1/3 c. chopped green bell pepper
2 c. fresh corn kernels, divided (about four med. ears)
1/2 c. 1% low fat cottage cheese
1 1/2 c. yellow cornmeal
3/4 c. (3 oz) muenster or sharp cheddar cheese, shredded
1/2 c. fat free milk
1 tsp. salt
1/2 tsp. freshly ground black pepper
4 lg. egg whites
1/2 tsp. cream of tartar


  1. Preheat oven to 400.
  2. Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside.
  3. Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft.
  4. Place onion mixture in a food processor. Add 1 1/2 c. corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
  5. Place pureed mixture in a large bowl. Stir in remaining 1/2 c. corn, cornmeal, cheese, milk, salt, and pepper.
  6. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
  7. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
  8. Spoon batter into prepared pan. Bake at 400 for 30 minutes or until wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown.)
  9. Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Cut into wedges (8).


Healthy Units: 5 per serving
Calories=235; Fat=7.9g; Protein=10.9g; Carb=31g; Fiber=3.4g; Chol=16mg; Iron=.7mg; Sodium=503mg; Calcium=133mg

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