Paraguayan Corn Bread (Sopa Paraguaya)

1 1/2 cups boiling water
1 cup cornmeal
2 tablespoons butter or margarine, softened
3 eggs, separated
1/2 cup milk
1/2 cup cottage cheese
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 (8 ounce) can whole-kernel corn, drained
1 cup shredded Monterey jack cheese (4 ounces)
1 small onion, chopped

Preheat oven to 375 degrees F.

Stir boiling water into cornmeal in a large bowl; continue stirring until smooth. Blend in butter and egg yolks. Stir in remaining ingredients except egg whites.

Beat egg whites just until soft peaks form; fold into batter. Pour into greased 2-quart casserole. Bake until knife inserted near the center comes out clean, 45 to 50 minutes.

Yields 9 to 12 servings.