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Paraguayan Cornbread

Paraguayan Cornbread from former intern Heather Lambrecht

1 cup corn, cut fresh off the cob

1/2 cup corn meal

2/3 cup milk

2 cups cheddar or monterey jack cheese, grated

1 onion, finely chopped

3 eggs

1 Tbsp. flour

1 Tbsp. butter

1 Tbsp. oil salt

Preheat oven to 400 degrees. Grease 8 inch square tin baking dish. Sprinkle on some flour and tap tin to remove excess. Put corn into a bowl with cornmeal, milk, cheese, and a little salt. Heat remaining 1 Tbsp. oil inn pan and saute onion; add sauteed onion to corn mixture. Separate eggs and whisk whites until fluffy. Beat yolks and gently fold them into the whites. Spoon blended eggs into corn mixture and pour this into the baking dish and dot with butter. Bake for 45mn. This recipe can be doubled to fit in a 9 x 13 inch pan.

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