Paraguayan Cheese Corn Bread (Sopa Paraguaya)

In Paraguay this is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.

8 tablespoons butter
1 large sweet onion, finely chopped
1 cup farmer's or cottage cheese
1 cup grated Muenster or other mild cheese
2 cups cornmeal
2 cups grated corn kernels or 1 (16 ounce) can cream-style corn
1 teaspoon salt
1 cup milk
6 eggs, separated

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 13 x 10-inch baking pan and bake in a preheated 400 degree F oven for 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.

Serves 6 to 8.