Paraguayan Cornbread - Sopa Paraguaya - cooking recipe

Ingredients

1 1/2 cups boiling water
1 cup cornmeal
2 tablespoons margarine or 2 tablespoons butter, softened
3 eggs, separated
1/2 cup milk
1/2 cup cottage cheese (4 ounces)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 (8 ounce) can whole kernel corn, drained
1 cup shredded monterey jack cheese (4 ounces)
1 small onion, chopped

Preparation

Heat oven to 375 degrees F.
Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
Beat egg whites just until soft peaks form; fold into batter.
Pour into greased 2-quart casserole.
Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.