PARAGUAYAN CHEESE & ONION CORNBREAD
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a small skillet, heat two tablespoons olive oil in over medium-high heat. Add two sliced or chopped onions and sauté until translucent, about 5 minutes. Remove from heat and let cool.
- In a mixing bowl, whisk four egg yolks with 10 oz cheese and a teaspoon of salt. Mix in the sautéed onions and one cup of milk. Add 1/2 pound corn flour and whisk until incorporated. Pour in the remaining milk and mix with a tablespoon of chopped fresh rosemary, if using.
- In a separate bowl, beat the four egg whites on high speed until foamy and stiff peak forms. Fold into the cornmeal mixture.
- Grease a 9" non-stick round or square baking dish with two tablespoons of olive oil. Pour in the mixture and bake until golden brown, for 30-35 minutes. Let cool and slice into wedges or squares.
Nutrition Facts : Calories 231 kcal, Carbohydrate 21 g, Protein 7 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PARAGUAYAN CORNBREAD (SOPA PARAGUAYA)
Make and share this Paraguayan Cornbread (Sopa Paraguaya) recipe from Food.com.
Provided by CJAY8248
Categories Breads
Time 1h10m
Yield 1 pan cornbread, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 419.7, Fat 26, SaturatedFat 10.7, Cholesterol 124.1, Sodium 660, Carbohydrate 34.4, Fiber 3.2, Sugar 3.5, Protein 14.5
MBEJU (PARAGUAYAN CHEESE FLATBREAD)
This grain-free Paraguayan flatbread doesn't require any regular flour, which is great news these days. Not only is this unique and delicious, it's also super easy--pronouncing it might be the hardest part. Mbeju are best served freshly made. These are generally served with melted butter and a cup of coffee, but I topped mine with some chipotle mayo, sliced avocado, fire-roasted red pepper rings, sliced green onion, and a sprinkle of coarse salt.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 40.3 g, Cholesterol 41.3 mg, Fat 14.4 g, Protein 5.5 g, SaturatedFat 9 g, Sodium 337.5 mg, Sugar 0.7 g
PARAGUAYAN CHEESE CORNBREAD-SOPA PARAGUAYA
Despite the title, this recipe is not a soup. It is actually a hearty cornbread, flavored with cheese and onions. In Paraguay it is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.
Provided by Olha7397
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 531, Fat 29.5, SaturatedFat 16.1, Cholesterol 277.7, Sodium 724.6, Carbohydrate 48.1, Fiber 4.6, Sugar 2.4, Protein 21.6
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