Paraguayan cheesy, chunky cornbread (gluten free): Chipa Guazu, perfect for BBQ

Chipa Guazu (instructions w/pics at http://ift.tt/2ojJUC2)

Gluten free recipe

A cheesy, chunky cornbread. It’s a Paraguayan dish that makes an appearance at asados (bbq’s), family gatherings, and major holidays.

Ingredients:

1 kilogram, or about 2 lbs, of fresh or frozen yellow corn kernels

1 cup whole milk

1/2 pound of fresh queso paraguayo – or substitute queso fresco or a half and half mix of parmesan and mozzarella

1/2 cup sunflower oil – or another neutral oil

1 medium or 2 small onions, diced

4 eggs

salt to taste

Method:

1. Preheat oven to 400 degrees F
2. Saute onions until translucent in 1/4 cup of oil, cool to room temp
3. Add corn to food processor or blender and process until it is the consistency of large oats
4. Remove corn and add to a large mixing vessel
5. Add eggs, milk, cheese, and salt to blender or food processor and process until frothy
6. Mix liquid mixture, sautéed onions, the remaining oil, and corn together until homogenous
7. Grease an 8×8 pan with oil
8. Add mixture to pan
9. Bake for about 40 minutes until golden brown

bon appetit