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Cheesy Corn Bread

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Cheesy Corn Bread
Recipe type: Bread
Cheesy Corn Bread is a Venezuelan food recipe with cornmeal, cheese and peppers.
  • cooking spray
  • 2 tbsp. grated fresh parmesan cheese
  • 1 tbsp. butter
  • 1 tbsp. vegetable oil
  • 1 c. chopped onion
  • ⅓ c. chopped green pepper
  • 2 c. frozen corn
  • ½ c. low-fat cottage cheese
  • 1½ c. yellow cornmeal
  • ⅓ c. shredded Muenster cheese
  • ½ c. skim milk
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 4 large egg whites
  • ½ tsp. cream of tartar
  1. Preheat the oven to 400F. Coat a 9-inch round cake pan with cooking spray. Sprinkle with parmesan cheese and set aside.
  2. Heat the butter and the vegetable oil in a skillet over medium heat. Sauté the onion and green pepper until soft. Place the onion mixture in a blender or food processor and blend until smooth.
  3. Add 1½ cups corn and the cottage cheese and blend until almost smooth. Scrape the mixture into a large bowl.
  4. Stir in the rest of the corn, cornmeal, Muenster cheese, milk, salt, and black pepper.
  5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
  6. Gently fold half of the egg whites into the batter. Then fold in the other half.
  7. Spoon the batter into the prepared pan.
  8. Bake for 30 minutes, or until a toothpick inserted into the center of the corn bread comes out clean.
  9. Cool for 10 minutes and then place a plate over the pan. Turn the bread onto the plate and cut into wedges.

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