Sopa ParaguayaCornmeal and Cheese Bread

Name: Sopa Paraguaya (Cornmeal and Cheese Bread)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Paraguay
Ingredients: 200 g Onion (finely chopped); 90 g Unsalted Butter (melted); 4 pcs Egg; 450 ml Whole Milk; 350 g Cornmeal; 10 g Baking Powder; 300 g Paraguay Cheese (grated); 7 g Salt; 2 g Black Pepper; 15 ml Vegetable Oil

A beloved baked corn and cheese bread with a custardy center, buttery onions, and a deeply savory finish. Despite the name, it eats more like a soft, rich casserole-slice than a loaf and is traditionally served warm with grilled meats or soup.

Prep

20m

Cook

50m

Serves

Estimated

Nutrition

Per serving

609kcal

Calories

24g

Protein

33g

Fat

55g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

200g
Onion (finely chopped)
90g
Unsalted Butter (melted)
4pcs
Egg
450ml
Whole Milk
350g
Cornmeal
10g
Baking Powder
300g
Paraguay Cheese (grated)
7g
Salt
2g
Black Pepper
15ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Preheat the oven to 180°C (350°F) and lightly grease a baking dish with the vegetable oil.
02
Cook the onion in a skillet over medium heat until soft and translucent, then let it cool slightly.
03
In a large bowl, whisk together the eggs, whole milk, and melted unsalted butter.
04
Stir in the cornmeal, baking powder, salt, and black pepper until evenly combined.
05
Fold in the cooked onion and Paraguay cheese.
06
Pour the mixture into the prepared dish and smooth the top.
07
Bake until the top is golden and the center is just set.
08
Let the bread rest briefly before slicing and serving warm.

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