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Paraguayan Cheese Cornbread


8 tbsp. butter

1 large sweet onion, finely chopped

1 cup farmer or cottage cheese

1 cup grated GOYA® Baby Gouda Cheese

2 cups GOYA® Cornmeal

1 can (15.25oz) GOYA® Whole Kernel Corn

1 tsp. GOYA® Salt

1 cup milk

6 eggs, separated


1. Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
2. Set aside.
3. Combine the remaining butter with the farmer’s or cottage cheese and mix until thoroughly combined.
4. Add the Gouda cheese, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
5. Beat the egg whites until soft peaks form and fold them into batter.
6. Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Serves 4

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