14th Mar 2012 - 05:50
Ingredients
600ml boiling water 100g cornmeal 50g soft butter 3 eggs, separated 125ml milk 80g cottage cheese 1 tsp salt 1 tsp baking powder ¼ tsp ground cumin Pinch allspice Pinch cayenne pepper 250g drained sweetcorn 100g grated Monterey Jack cheese 1 small onion, chopped
Preparation method
Preheat oven to 190°. Place the cornmeal in a large bowl and stir on the boiling water. Continue to stir until smooth. Beat in the butter and egg yolks, stir the remaining ingredients into the batter except the egg whites. Whisk the egg whites to "soft peak" and fold into the batter. Pour into a greased two-litre loaf tin and bake until skewer inserted into centre comes away clean - about 45 to 50 minutes. Country of origin: Paraguay
Recipe courtesy of