Paraguayan Corn Bread (Sopa Paraguaya)

Ingredients

• 0.5 teaspoon pepper black
• 1 tablespoon butter 
• 0.5 teaspoon cream of tartar 
• 4 large egg whites 
• 0.5 cup milk fat-free
• 2 cups corn kernels fresh divided ( 4 ears)
• 0.3 cup bell pepper green chopped
• 0.5 cup curd cottage cheese 1% low-fat
• 1 cup onion chopped
• 2 tablespoons parmesan cheese fresh grated
• 1 teaspoon salt 
• 3 ounces sharp cheddar cheese shredded
• 1 tablespoon vegetable oil 
• 1.5 cups cornmeal yellow

Equipment

• food processor
• bowl
• frying pan
• oven
• wire rack
• blender
• cake form
• aluminum foil

Directions

1. Preheat oven to 40
2. Coat a 9-inch round cake pan with cooking spray.
3. Sprinkle with Parmesan cheese, and set aside.
4. Heat butter and oil in a medium skillet over medium heat.
5. Add onion and bell pepper; cook 5 minutes or until soft.
6. Place onion mixture in a food processor.
7. Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
8. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, Muenster cheese, milk, salt, and black pepper.
9. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan.
10. Bake at 400 for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on a wire rack.
11. Place a plate upside down on top of bread; invert onto plate.
12. Cut into wedges.