1 c vegetable oil (corn oil or other)
1 c organic milk or soy milk
4 non-factory farmed eggs
1 kg corn kernels
salt
0.5 kg cheese (queso fresco)1 large onion + oil for sauteeing
1 c vegetable oil (corn oil or other)
1 c organic milk or soy milk
4 non-factory farmed eggs
1 kg corn kernels
salt
0.5 kg cheese (queso fresco)
1) slice onions and then sautee until transparent and then lightly browned. save for step 5. Preheat oven to 350°F.
2) mix vegetable oil, milk and eggs in food processor briefly until uniform
3) add salt to taste
4) with food processor running on low, add corn a little at a time until it's chopped lightly. The consistency should or more chunky than chunky peanut butter.
5) grate cheese and mix in with batter. Add sauteed onions and mix.
6) coat a baking pan with oil and then coat the oil with flour, so the batter won't stick (this is non-stick cookware, Paraguay style)
7) pour the batter into the pan, spread evenly (leave room at the top for baking expansion).
8) bake for 30-45 minutes until top is brown. Depending on your oven you may need to broil it for the last few minutes to get a nice brown crust.
Que rico!