Sopa Paraquaya (Paraguayan Cornbread)
| Yield: | 6 Servings |
| Categories: | Cornbreads, South American, Breads |
| 2 | tb | Butter; soft |
| 1 | tb | Flour; or 1 tb. freshly |
| ;grated parmesan cheese | ||
| 1 1/2 | c | Corn kernels; fresh from 3 |
| ;ears of corn, or 1 1/2 cups | ||
| ;thoroughly defrosted frozen | ||
| ;corn kernels | ||
| 1 1/2 | c | Yellow cornmeal |
| 2/3 | c | Milk |
| 1/4 | c | Olive oil |
| 1 | tb | Olive oil |
| 1 1/2 | c | Munster cheese; freshly |
| ;grated | ||
| 1 | ts | Salt |
| 1/2 | c | Onions; coarsely chopped |
| 3 | Egg; whites | |
| 3 | Egg; yolks |
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