Chef-tested recipe
Paraguay’s savoury cornbread with cheese, onion, eggs and milk.
Recipe at a glance
- Servings
- 8 servings
- Best Served With
- Grilled meat, stew or salad
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 400 g fine yellow cornmeal paid link
- 350 g onion, thinly sliced
- 300 g fresh or semi-soft cheese, crumbled
- 4 eggs, about 200 g
- 500 ml milk
- 80 g butter or lard
- 8 g salt paid link
- 2 g black pepper
Method
Heat the oven to 190°C and grease a baking dish.
Cook onion gently in half the fat until soft and translucent; cool slightly.
Whisk eggs and milk, then stir in cornmeal, onion, cheese, remaining fat, salt and pepper.
Spread into the dish and bake for 40–45 minutes until set and golden.
Rest 10 minutes before cutting into squares.
Beginner Technique Notes
The batter should be thick but pourable. Cheese varies in salt, so taste the mixture before adding all the measured salt.
Substitutions
Use a mild feta-style cheese mixed with mozzarella if Paraguayan cheese is unavailable.
Storage
Refrigerate for up to 3 days. Reheat in the oven or serve at room temperature.
Allergen Notes
Contains milk and egg.
Always Cook with Heart. Always!
