Paraguayan Cheese Cornbread-Sopa Paraguaya

READY IN: 1hr 10mins
Recipe by Olha7397

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.

Top Review by GoKittenGo

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!

Ingredients Nutrition

Directions

  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.

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