Paraguayan Cheese Cornbread-Sopa Paraguaya

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Despite the title, this recipe is not a soup. It is actually a hearty cornbread, flavored with cheese and onions. In Paraguay it is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.

Ingredients Nutrition


  1. Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
  2. Set aside.
  3. Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
  4. Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
  5. Beat the egg whites until soft peaks form and fold them into the batter.
  6. Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.


Most Helpful

I was kind of expecting this to turn out like a casserole, however, it's a wonderfully dense, rich cornbread that we'll definitely be having again. I used mild cheddar cheese instead of muenster, and almost cut back on the amount of butter, but decided to go ahead with the full amount. I'm glad I did that, as it really seems to carry a "buttery-oniony" flavor through the bread. It's hard to stop eating this stuff!

GoKittenGo January 11, 2007

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