Peruvian Cornbread

I brought this recipe back with me when my son, Robert, and I travelled to Cuzco, Peru in 2006. We first had this bread while taking an early morning train ride down the mountains to Machu Picchu. After negotiating a couple of switchbacks, the train pulled into a small village and waited for the tourists on the train to buy food from the locals. One of the things they sold to us was this amazing corn bread. To get it, you handed a Peruvian coin out the window to the vendors. Using tongs, they plucked a 4x4 inch slice of soft, warm cornbread out of their basket and thrust it through the window. 

My hope is that you enjoy this bread as much as Robert and I did. 

Ingredients: 

1 ½ cups boiling water 

1 cup cornmeal 

2 tablespoons butter (softened) 

1 egg yolk 

½ cup milk 

½ cup cottage cheese 

1 teaspoon salt 

1 teaspoon baking powder 

1/8 teaspoon ground allspice 

1/8 teaspoon red pepper flakes 

½ cup whole-kernel corn 

1 cup shredded Monterey Jack cheese 

1 small onion (chopped)
1 cup flour

2 egg whites 

Instructions: 

Preheat oven to 375 degrees. 

Stir boiling water into cornmeal in 3-quart bowl and continue stirring until smooth. Blend in egg yolk. Stir in remaining ingredients except egg whites. Beat egg whites just until soft peaks form then fold into batter. Pour into greased 2-quart casserole dish. Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 

Photo: Randy Graham
We made it to Machu Picchu