Sopa Paraguaya - Cheesy Cornbread from Paraguay

Sopa Paraguaya is a rich and tasty cornbread. I've read several explanations for why the name of this cornbread translates to "Paraguayan soup." One theory is that the recipe resulted from a long ago failed corn soup experiment. Another says it's because it's often served with soup. The name may not make sense, but sopa paraguaya is a wonderful accompaniment to many dishes (including soup!).

• 6 tablespoons butter
• 1 large sweet onion, chopped (about 1 1/2 cups)
• 1 16 ounce bag of frozen white shoepeg corn
• 3/4 cup evaporated milk
• 2 cups corn meal
• 1 cup salted white farmers cheese, shredded
• 1 cup shredded cheddar cheese
• 5 eggs, separated
• Salt and pepper to taste

1. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.
   
   
2. Melt the butter in a large skillet. Add the chopped onion and sauté until soft and golden.
   
   
3. Add the frozen corn and the evaporated milk and cook at a simmer for 3 to 5 minutes. Remove from heat.
   
   
4. Stir in the corn meal and the cheese and mix well.
   
   
5. Stir in the egg yolks.
   
   
6. Taste for salt and season with salt and pepper.
   
   
7. In a clean bowl, beat the egg whites until stiff peaks form.
   
   
8. Gently fold the egg whites into the batter, until just barely mixed.
   
   
9. Spoon batter into the loaf pan. Bake for 30-40 minutes, then check for doneness.
   
   
10. Continue to bake until corn bread is golden brown and give back slightly when you press on the top. Remove from the oven and let cool in the pan.
    
    
11. Remove parchment, slice and serve.

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