Paraguayan Sopa Paraguaya Corn Skillet

Ingredients

• 2 cups corn kernels
• 1 1/2 cups fine cornmeal
• 8 oz fresh cheese or mozzarella, grated
• 3 large eggs, separated
• 1 cup milk
• 4 tbsp butter, plus more for the pan
• 2 large onions, thinly sliced
• 1 tsp fine salt
• 2 tbsp chopped fresh herbs
• Black pepper

Steps

1. Heat the oven to 375F (190C) and butter a 9-inch ovenproof skillet or baking dish generously.
2. Melt the butter in a pan over medium-low heat and cook the onions with a pinch of salt for 15 minutes, stirring often, until completely soft and sweet without browning. Let them cool.
3. Blend half the corn with the milk to a coarse purée, leaving the rest whole for texture.
4. Whisk the egg yolks into the corn purée, then fold in the cornmeal, the cheese, the whole corn, the cooled onions, the salt, and plenty of pepper.
5. Whip the egg whites in a clean bowl to soft peaks, until they hold a shape but still slump at the tip.
6. Fold the whites into the batter in three additions with a light hand. They are the only leavening in the dish, so knocking the air out gives you a heavy, wet slab.
7. Scrape into the buttered pan and bake for 40 to 45 minutes, until deep golden on top and a skewer inserted into the centre comes out clean.
8. Rest for 10 minutes before cutting so it sets and slices cleanly, then serve warm with the fresh herbs.

Allergen note: Contains dairy and egg.

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