Recipe for Paraguayan Corn Bread - Martinsville Bulletin

Paraguayan Corn Bread
Breads
Contributed by: Mabel Peters
Ingredients: 11â�„2 cups boiling water 1 cup cornmeal 2 TBS butter or margarine, softened 3 eggs, separated 1â�„2 cup milk 1â�„2 cup cottage cheese 1 tsp. salt 1 tsp. baking powder 1â�„4 tsp. ground cumin 1â�„8 tsp. ground allspice 1â�„8 tsp. ground red pepper 1 (8 oz.) can whole-kernel corn, drained 1 cup shredded Monterey jack cheese 1 small onion, chopped
Preheat oven to 375 degrees. Stir boiling water into cornmeal in a large bowl; continue stirring until smooth. Blend in butter 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.
(This recipe was contributed as part of a "Cook of the Week" feature.)