Fair warning: One taste of this tender, two-cheese cornbread dotted with sweet kernels of corn, and you may start researching flights to Asunción.
What You Need
Original recipe yields 16 servings
3 Tbsp. butter, softened
2 egg s
1-1/4 cups milk
1 pkg. (10 oz.) frozen corn, thawed
1 cup KRAFT Shredded Mozzarella Cheese
1 small onion, chopped
3/4 cup cornmeal
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Preheat oven to 400°F. Beat butter in large bowl with electric mixer on medium speed 3 min. Add eggs, one at a time, beating until well blended after each addition. Add milk, corn, mozzarella cheese and onions; beat on medium-low speed until well blended. Gradually add cornmeal and Parmesan cheese, beating well after each addition and stopping occasionally to scrape side of bowl with spatula.
Pour into greased 9-inch square baking pan. (Batter will be thin.)
Bake 30 min. or until center is set. Cool. Cut into 16 squares to serve.
This is a traditional snack created by the Guarani Indians of Paraguay. Some recipes call for tapioca flour instead of cornmeal.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1 square each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.