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Paraguayan Cheese Cornbread-Sopa Paraguaya

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.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Olha7397
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@Olha7397
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"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."
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  1. 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!
    Reply
  2. 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!
    Reply
  3. 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.
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