Sopa Paraguaya Recipe

Regardless of the name, this dish is not a soup; this is in fact an appetizing and delicious cornbread. Similar to any nationwide meal, there is a specific think of tradition that cooks around its origin. Baseding on the Paraguayan folklorist Margarita MiraIbars, Sopa Paraguaya is "the invention of Guarana, Spanish syncretism.

The title might not make good sense, yet Sopa Paraguaya is an extraordinary complement to several meals. In Paraguay it is historically acted as a complement to soups and barbequed beefs.

Ingredients:
• 6 tablespoons butter
• 1 large sweet onion, chopped (about 1 1/2 cups)
• 1 16 ounce bag of frozen white shoepeg corn
• 3/4 cup evaporated milk
• 2 cups corn meal
• 1 cup salted white farmers cheese, shredded
• 1 cup shredded cheddar cheese
• 5 eggs, separated
• Salt and pepper to taste

Instructions:
1. Pre-heat the stove to 350 degrees.
2. Cover a loaf pan with parchment paper.
3. Thaw the butter in a huge frying pan.
4. Include the sliced onion and pan-fry up until rich and soft.
5. Include the icy corn and the vaporized milk and cook at a simmer for 3 to 5 mins.
6. Get rid of from heat.
7. Mix in the corn dish and the cheese and blend properly.
8. Whisk in the egg yolks.
9. Taste for salt and season with salt and pepper.
10. With a clean bowl, beat the egg whites till stiff peaks form.
11. Carefully fold the egg whites right into the batter, up until just slightly blended.
12. Spoon batter right into the loaf pan.
13. Bake for 30-40 minutes, then look for doneness.
14. When you push on the top, continue to bake up until corn bread is rich brown and provide back slightly.
15. Get rid of from the stove and allow cool down in the pan.
16. Remove parchment, cut and serve.