Paraguayan Cornbread Sopa Paraguaya Food

SOPA PARAGUYA (CORNBREAD)

Steps:

• Set oven rack just below under center and heat to 375F (190C)
• Pour 1 Tablespoon of olive oil in a standard loaf pan (about 9x5in) loaf pan and rub it around the edges with a paper towel
• Pour in a ¼ cup of cornmeal and gently shake it around to coat the sides and bottom of the pan. Set aside for later.
• In a large skillet, heat 1 Tablespoon olive oil on low. Sauté onions slowly until tender and translucent (not brown). Set aside and cool to room temperature.
• Beat the eggs in a medium bowl
• Add milk, spices, and cooled onions
• Chop or grate mozzarella
• Sprinkle 1/3 of a cup of cornmeal uniformly in the pan, and 1/3 of the mozzarella evenly over it. Pour or spoon 1/3 of the wet mixture on top
• Repeat
• Repeat again (It will look very wet)
• Bake for 1 hour on top of a baking sheet until fluffy and slightly browned. Do not overcook or it will be too dry
• Set on a rack to cool completely
• Loosen loaf by going around the edges with a knife or spatula. Set a cutting board or plate on top and flip to get it out
• Slice and enjoy!

PARAGUAYAN CORNBREAD - SOPA PARAGUAYA

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.

SOPA PARAGUAYA (PARAGUAYAN CORNBREAD)

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.

PARAGUAYAN CHEESE CORNBREAD-SOPA PARAGUAYA

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.

PARAGUAYAN CORNBREAD (SOPA PARAGUAYA)

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.

PARAGUAYAN CORN BREAD

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.