Paraguayan Corn Bread (Sopa Paraguaya)

Ingredients

• 1 1/2 cups boiling water
• 1 cup cornmeal
• 2 tablespoons butter or margarine, softened
• 3 eggs, separated
• 1/2 cup milk
• 1/2 cup cottage cheese
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 1 (8 ounce) can whole-kernel corn, drained
• 1 cup (4 ounces) shredded Monterey jack cheese
• 1 small onion, chopped

Instructions

1. Heat oven to 375 degrees F.
2. Stir boiling water into cornmeal in a large bowl; continue stirring until smooth.
3. Blend in butter and egg yolks.
4. Stir in remaining ingredients except egg whites.
5. Beat egg whites just until soft peaks form; fold into batter.
6. Pour into greased 2-quart casserole.
7. Bake until knife inserted near the center comes out clean, 45 to 50 minutes.

Yield: 9 to 12 servings