Best 2 Paraguayan Cornbread Recipes
Crispy, buttery, and slightly sweet, Paraguayan cornbread is a delightful treat that is sure to tantalize your taste buds. Made with fresh corn, this simple yet flavorful bread is a staple in Paraguayan cuisine and is often served as an accompaniment to traditional dishes like sopa paraguaya and asado. With its golden-brown crust and moist, fluffy interior, Paraguayan cornbread is a versatile bread that can be enjoyed on its own, topped with butter or honey, or even used to make sandwiches. If you're looking for a delicious and authentic Paraguayan cornbread recipe, this article has you covered. We will guide you through the process of making this delectable bread with step-by-step instructions and a list of all the ingredients you'll need. So let's get started and discover the secrets of creating the perfect Paraguayan cornbread!
Let's cook with our recipes!
PARAGUAYAN CORNBREAD - SOPA PARAGUAYA
This cheese-laden loaf is boldly spiced, and in Paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels.
Provided by Olha7397
Categories Quick Breads
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 188.8, Fat 9.8, SaturatedFat 4.1, Cholesterol 85.3, Sodium 563.5, Carbohydrate 17.4, Fiber 1.6, Sugar 1.3, Protein 9
PARAGUAYAN CORNBREAD
Number Of Ingredients 12
Steps:
- Saute green onions in butter until soft. Set aside. Sift: flour, sugar, baking pwdr, salt and cayenne. Stir in cornmeal. Add eggs, corn, green onions, cheddar cheese, cottage cheese and oil. Beat until just mixed. Do not overbeat. Pour in a greased 13x9" pan. Bake @ 375 for 30-40 min. Lightly brown on top
Tips:
- Use fresh corn. Fresh corn is the key to delicious cornbread. If you can, use corn that has been picked within the last 24 hours.
- Shuck the corn and remove the kernels. You can use a sharp knife or a corn stripper to remove the kernels from the cob.
- Grind the corn kernels into a fine meal. You can use a food processor or a blender to grind the corn kernels into a fine meal.
- Combine the cornmeal with the other dry ingredients. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- Add the wet ingredients to the dry ingredients. In a separate bowl, whisk together the milk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into a greased baking pan. Pour the batter into a greased 9x13 inch baking pan.
- Bake the cornbread at a high temperature. Bake the cornbread at 400 degrees Fahrenheit for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool before serving. Let the cornbread cool for at least 10 minutes before serving.
Conclusion:
Paraguayan cornbread is a delicious and versatile dish that can be served as a side dish, a snack, or a main course. It is easy to make and can be tailored to your own taste. Whether you like it sweet or savory, there is a Paraguayan cornbread recipe out there for you. So next time you are looking for a delicious and satisfying dish, give Paraguayan cornbread a try.
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