Sopa Paraguaya(Paraguayan Cornbread) - cooking recipe

Ingredients

1 lb. cornmeal (yellow stone ground best)
1/2 lb. white cheese (part Ricotta and part Monterey Jack)
1/2 lb. onions
1/2 c. margarine
3 c. milk
4 eggs, separated
salt to taste

Preparation

Saute onions in margarine.
Remove from heat and add milk, cornmeal and cheese.
Beat egg yolks and add to mixture.
Beat egg whites until stiff and fold into mixture carefully.
Pour into a 9 x 13-inch greased pan and bake in 375\u00b0 oven until light gold on top.
Cut into squares.
For less cholesterol, delete egg yolks.