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.
- 118.32 ml butter
- 1 large sweet onion, finely chopped
- 236.59 ml farmer cheese or 236.59 ml cottage cheese
- 236.59 ml grated muenster cheese or 236.59 ml other mild cheese
- 473.18 ml cornmeal
- 473.18 ml corn kernels, grated or 453.59 g can cream-style corn
- 4.92 ml salt
- 236.59 ml milk
- 6 eggs, separated
- Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
- Set aside.
- Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
- Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
- Beat the egg whites until soft peaks form and fold them into the batter.
- 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.
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!