Entree: Paraguay – National Cuisine – Sopa Paraguaya (Paraguayan Cornbread)

Serving Size: 8

Approximate Time

Prep 15 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) fine cornmeal (harina de maíz fina)
- 1 cup (240 ml) whole milk
- 4 large eggs, approx. 200 g total
- 8 oz (225 g) queso Paraguay or other dry, salty white cheese, shredded
- 1 cup (165 g) fresh corn kernels (about 2 ears) or thawed frozen corn
- 1 large onion, finely chopped and sautéed, approx. 150 g
- 4 tbsp (57 g) butter, melted
- 2 tbsp (30 ml) vegetable oil (for sautéing)
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (1 g) baking powder (optional, for a slightly lighter texture)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish or a similar-sized ovenproof pan and set aside.
2. Sauté the onion: heat the 2 tbsp (30 ml) oil in a pan over medium heat and sauté the chopped onion until soft and translucent and beginning to caramelize, about 8–10 minutes; remove from heat and let cool slightly.
3. Mix wet ingredients: in a large bowl, beat the 4 large eggs (approx. 200 g) lightly, then whisk in the milk and melted butter until combined.
4. Combine dry ingredients: stir the 2 cups (240 g) cornmeal, 1 tsp (6 g) salt, 1/2 tsp (1 g) black pepper, and 1/4 tsp (1 g) baking powder (if using) in a separate bowl.
5. Build the batter: add the dry mixture to the wet ingredients and stir until just combined; fold in the shredded 8 oz (225 g) queso Paraguay, the 1 cup (165 g) fresh corn kernels, and the sautéed onion.
6. Bake: pour the batter into the prepared pan, smoothing the top, and bake in the preheated oven for 30–45 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean.
7. Rest and serve: allow the Sopa Paraguaya to rest 10–15 minutes before cutting into squares; serve warm or at room temperature alongside grilled meats, stews, or as a hearty main.