Vegan Chipa Guazú (Cornbread)

Ingredients

• 4 cups Fresh Corn Kernels
• 1 medium Onion
• about 225 g Vegan Cream Cheese
• 1/2 cup Corn Flour (Polenta)
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Vegan Parmesan Cheese

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

Instructions

1. 1Preheat your oven to 175°C. Use 1 tablespoon of the vegetable oil to lightly grease a medium baking dish, such as a 22.86 × 33.02 cm pan.
2. 2Finely chop the 1 medium onion. Heat the remaining 1 tablespoon of vegetable oil in a medium skillet over medium heat. Add the chopped 1 medium onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
3. 3In a blender or food processor, combine the 4 cups of fresh corn kernels, the cooked 1 medium onion, about 225 g of vegan cream cheese, 1/2 cup of corn flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Blend the ingredients until the mixture is completely smooth.
4. 4Pour the smooth corn mixture into the greased baking dish and spread it out evenly with a spatula. Sprinkle the 1/4 cup of vegan parmesan cheese evenly over the entire top surface of the mixture.
5. 5Bake in the preheated oven at 175°C for 40-45 minutes. The chipa guazú is ready when the top is golden brown and the center appears set, meaning it does not jiggle when you gently shake the baking dish.

Related Guides