Sopa Paraguaya (Paraguayan Cheese Corn Bread)

[nverland]

Sopa Paraguaya (Paraguayan Cheese Corn Bread)

8 Tbs (125 ml) butter
1 large sweet onion, finely chopped
1 cup (250 ml) farmers or cottage cheese
1 cup (250 ml) grated Muenster or other mild cheese
2 cups (500 ml) cornmeal
2 cups (500 ml) grated corn kernels
OR 1-16 oz (450 g) can cream-style corn
1 tsp (5 ml) salt
1 cup (250 ml) milk
6 egg, separated

Heat half the butter in a skillet and cook the onions over moderate
heat until tender but not brown. Set aside. Combine the remaining
butter with the farmer’s or cottage cheese and mix until thoroughly
combined. Add the Muenster, onions, cornmeal, corn, salt, milk,
egg yolks, and mix thoroughly. Beat the egg whites until soft peaks
form and fold them into the batter. Pour the batter into a greased
and floured 10x13-inch (25x30 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 6 to 8.