Paraguayan Cornbread - Sopa Paraguaya

READY IN: 1hr 10mins
Recipe by Olha

This cheese-laden loaf is boldly spiced, and in Paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels.

Top Review by c.r.young

Very good recipe, the cornbread was so moist! I added a can of fire-roasted diced green chiles (drained), and did half sharp cheddar and half monterey jack cheese. I also used frozen corn (defrosted) instead of canned corn. Everyone loved it, and asked for the recipe.

Ingredients Nutrition

Directions

  1. Heat oven to 375 degrees F.
  2. Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
  3. Beat egg whites just until soft peaks form; fold into batter.
  4. Pour into greased 2-quart casserole.
  5. Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.

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