Paraguayan Cornbread - Sopa Paraguaya

• 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

1. Heat oven to 375 degrees F.
2. 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.
3. Beat egg whites just until soft peaks form; fold into batter.
4. Pour into greased 2-quart casserole.
5. Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.

boiling water, cornmeal, margarine, eggs, milk, cottage cheese, salt, baking powder, ground cumin, ground allspice, ground red pepper, whole kernel corn, shredded monterey jack cheese, onion

Taken from www.food.com/recipe/paraguayan-cornbread-sopa-paraguaya-161773 (may not work)