Yield: 12 servings
1 tablespoon butter
1 tablespoon vegetable oil
1 cup diced onions
¼ cup diced red bell pepper
¼ cup diced green pepper
1 cup yellow cornmeal
1 cup milk
2 tablespoons granulated sugar
½ cup low-fat cottage cheese
2 large eggs
1 teaspoon salt
¼ teaspoon freshly grated pepper
2 teaspoons baking powder
1 ½ cups frozen or fresh corn kernels
1 cup Monterey Jack cheese, grated
Preheat oven to 375 degrees F
Grease a 9×9 pan that is at least 2 inches deep or a shallow 2-quart casserole dish.
In a medium skillet, melt the butter and pour in the oil. Add the onions and sauté until translucent. Add in the red and green peppers and cook for another 1-2 minutes, until softened. Remove from heat and cool to room temperature.
In a large bowl, combine the milk and cornmeal. Stir in the sugar, eggs, cottage cheese, baking powder, salt and pepper. Add in the corn kernels and cooled onion mixture. Stir in the grated cheese and transfer the batter to the prepared pan.
Bake sopa for approximately 40-45 minutes or until the center is set and doesn’t wobble. Remove from oven and serve warm with butter. Serve with soup, chili or stew.
Note: If you like a sweeter cornbread, increase sugar to 3-4 tablespoons.
Source: King Arthur Bread Company – The Baking Sheet newsletter – Volume XIX, No. 1, Winter 2008 issue