CHIPAGUAZU
Steps:
- Preheat over to 350 degrees F. Remove corn kernels from husk and mix in a blender with the egg yolks, salt, and cream. Beat egg whites to soft peaks. Fold corn mixture into egg whites and gently add mozzarella and baking powder. Pour into 8 buttered and floured 4-ounce ramekins and bake for 30 minutes in a water bath. Unmold onto plates and garnish with cabrales or queso blanco.
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Aramo Kurdi
aramo-k@gmail.comAmazing!
TAVARES MARCHE1
m@gmail.comA new favorite recipe!
thenjiwe maduma
m_t70@gmail.comPerfect for a party.
stakedvampire
stakedvampire@gmail.comWill definitely make again.
ademe uzumaki
ademe.u@hotmail.comDelicious!
Sheik Faiz
sf@hotmail.comThis recipe was easy to follow and the chipaguazú turned out great! I used a combination of all-purpose flour and cornmeal, and I think that gave it a really nice flavor.
Grandpa Grandpa
grandpa_grandpa55@gmail.comI'm not a big fan of cornbread, but I loved this recipe! The chipaguazú was light and fluffy, with a crispy crust. The cheese was a perfect addition and gave it a really nice flavor.
Tanvir Tanoli
tanolit69@yahoo.comThis recipe is a great way to use up leftover cornmeal. I had some leftover from making cornbread and I decided to try this recipe. The chipaguazú turned out great! It was moist and flavorful, and the cheese was a perfect addition.
Izuku Midoriya
midoriya-i@gmail.comI made this recipe for a party and it was a hit! Everyone loved the chipaguazú. It was so easy to make and it tasted delicious. I will definitely be making this again.
Alsharear Emon
emon_alsharear@aol.comThis was my first time making chipaguazú and it turned out great! The bread was light and fluffy, with a crispy crust. I used a combination of all-purpose flour and cornmeal, and I think that gave it a really nice flavor.
Al Asad
aasad75@aol.comI was a bit hesitant to try this recipe because I'm not a big fan of cornbread, but I'm so glad I did! The chipaguazú was amazing! It was so moist and flavorful, and the cheese was a perfect addition. I will definitely be making this again.
Rujan Lama
r.l93@hotmail.frThis recipe is a keeper! I've made it several times now and it always turns out great. The chipaguazú is always light and fluffy, with a crispy crust. I love that I can use all-purpose flour instead of special cornmeal.
Loïs RIGAL
rl@gmail.comChipaguazú is a delicious and easy-to-make Paraguayan bread. I followed the recipe exactly and it turned out perfect! The bread was light and fluffy on the inside, with a crispy crust. I served it with some butter and honey, and it was absolutely del