Traditional Paraguayan Cornbread

Despite its name, sopa paraguaya is a savory corn cake. Cooked onion, cheese and milk create a moist crumb beneath a golden surface.

Recipe details

• Prep time: 20 min
• Cook time: 40 min
• Total time: 1 hr
• Servings: 12 squares
• Difficulty: Easy
• Estimated cost per serving: $0.70

Ingredients

• 2 tablespoons butter
• 2 large onions, thinly sliced
• 2 cups fine cornmeal
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 eggs
• 2 cups whole milk
• 1 cup crumbled fresh cheese
• 1 cup shredded mozzarella
• 2 tablespoons oil for the pan

Step-by-step instructions

1. Heat the oven to 375°F (190°C) and grease a 9-by-13-inch baking dish.
2. Cook the onions in butter over low heat for 10 minutes without browning; cool.
3. Combine the cornmeal, salt and baking powder. Whisk in the eggs and milk.
4. Fold in the onions and both cheeses. Pour into the dish and level the surface.
5. Bake for 35 to 40 minutes, until golden and set in the center. Rest for 10 minutes before cutting.

Tips and variations

• Do not overbake or it will lose its characteristic moisture.
• Serve warm beside grilled meats or as a snack.

Leer esta receta en español: Sopa Paraguaya Tradicional

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