Paraguayan Cheese and Corn Spoon Bread with Tomato Salad

Ingredients

• 2 cups corn kernels
• 1 cup fine cornmeal
• 1 tsp baking powder
• 3 large eggs
• 1 cup milk
• 2 tbsp melted butter
• 1 1/2 cups shredded mozzarella
• 1 small onion, finely diced
• 3 tomatoes, cut into wedges
• 1/4 red onion, thinly sliced
• 2 tbsp chopped parsley
• 1 tbsp red wine vinegar
• Kosher salt and black pepper

Steps

1. Heat the oven to 375°F and butter a 9-inch baking dish.
2. Blend half the corn with cornmeal, baking powder, eggs, milk, butter, salt and pepper.
3. Fold in remaining corn, mozzarella and diced onion, then pour into the dish.
4. Bake until puffed, golden and set in the center, 28 to 32 minutes.
5. Toss tomatoes, red onion, parsley, vinegar, salt and pepper and serve with warm spoon bread.

Allergen note: Contains eggs and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.