Sopa Paraguaya

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon of margarine and set aside.

Heat the remaining 7 tablespoons of margarine in a large skillet over medium heat. Add the chopped onions and sauté until softened and translucent, about 5 minutes.

Stir in the cream-style corn and cook for 2 minutes to warm through. Remove from heat and let cool slightly.

In a large bowl, combine the cornmeal, all-purpose flour, and salt. Mix well to distribute evenly.

Pour the milk into the cornmeal mixture and stir until smooth, then add the cooled corn and onion mixture. Fold in the farmer cheese and shredded muenster cheese until well distributed.

Separate the eggs, placing whites in one bowl and yolks in another. Beat the egg whites with an electric mixer until stiff peaks form.

Beat the egg yolks until pale and slightly thickened, then gently fold them into the cornmeal-cheese mixture along with the optional pinch of ground anise seed.

Carefully fold the whipped egg whites into the batter in two additions, working gently to preserve the airiness.

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Bake for 40-45 minutes until golden brown on top and a toothpick inserted in the center comes out clean.

Remove from the oven and allow to rest for 5 minutes before serving. The sopa paraguaya should have a custard-like consistency with a firm, golden top.