Paraguayan Cheese Cornbread Sopa Paraguaya
Discover the rich, savory comfort of Paraguayan Cheese Cornbread, known locally as Sopa Paraguaya, a beloved traditional dish that combines the wholesome goodness of cornmeal with the creamy melt of fresh cheese. This unique cornbread recipe features fragrant sautéed onions blended into a batter of fluffy eggs, whole milk, and just the right touch of sugar, creating a perfectly balanced sweet-savory flavor. The addition of queso fresco makes every bite irresistibly soft and cheesy, while the golden crust offers a delightful contrast. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this dish is versatile enough to serve as a hearty side for barbecues, soups, or stews—or enjoy it as a snack with a warm drink. Celebrate the flavors of Paraguay with this easy-to-make, crowd-pleasing cornbread that’s both gluten-free and deeply satisfying!
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Ingredients
- 300 grams cornmeal
- 2 medium onions
- 100 grams unsalted butter
- 4 units large eggs
- 250 milliliters whole milk
- 300 grams fresh cheese (or queso fresco)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon vegetable oil or butter (for greasing the pan)
Directions
Step 1
Preheat your oven to 180°C (350°F). Prepare a rectangular or square baking dish by greasing it with vegetable oil or butter.
Step 2
Peel and finely chop the onions. In a skillet, melt the butter over medium heat and sauté the onions until they turn translucent, about 5–7 minutes. Set aside to cool slightly.
Step 3
In a large mixing bowl, whisk together the eggs until they are light and frothy. Add the milk, sautéed onions (with the butter), and sugar. Mix well.
Step 4
In a separate bowl, combine the cornmeal, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until evenly combined.
Step 5
Crumble the fresh cheese (or queso fresco) and fold it into the batter, mixing gently to distribute it throughout.
Step 6
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Step 7
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 8
Remove the sopa paraguaya from the oven and let it cool for 10 minutes before slicing into squares or rectangles.
Step 9
Serve warm as a side dish or enjoy it on its own with a cup of tea or coffee.
Nutrition Facts
| Serving size | (1419.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3396.3 |
| Total Fat 204.2g | 0% |
| Saturated Fat 107.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1210.7mg | 0% |
| Sodium 5709.2mg | 0% |
| Total Carbohydrate 300.2g | 0% |
| Dietary Fiber 25.6g | 0% |
| Total Sugars 50.3g | |
| Protein 109.9g | 0% |
| Vitamin D 273.4IU | 0% |
| Calcium 2101.2mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 1700.9mg | 0% |
Source of Calories