Chipá Guazú (Argentine Cornbread)

Ingredients

• 4 cups Fresh or frozen corn kernels
• 1 cup Milk
• 3 Eggs
• 1 cup Grated Parmesan cheese
• 1/2 cup Melted butter
• 1 teaspoon Salt
• 2 tablespoons Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Use a small amount of the 1/2 cup of melted butter to thoroughly grease a 22.86 × 33.02 cm baking dish.
2. 2In a blender or food processor, combine the 4 cups of fresh or frozen corn kernels and the 1 cup of milk. Blend these ingredients until the mixture is smooth.
3. 3In a large bowl, add the blended corn mixture, the 3 eggs, the 1 cup of grated Parmesan cheese, the remaining melted butter (from the 1/2 cup), the 1 teaspoon of salt, and the 2 tablespoons of sugar. Whisk these ingredients together until they are well combined and form a smooth batter.
4. 4Pour the batter evenly into the prepared 22.86 × 33.02 cm baking dish. Bake in the preheated oven at 175°C for 40-45 minutes.
5. 5The Chipá Guazú is done when a toothpick inserted into the center comes out clean and the top is golden brown. Remove the dish from the oven and let it cool slightly in the dish for at least 10 minutes; this cooling time allows the cornbread to set, making it easier to cut into squares for serving.

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