Paraguay’s savory cornbread with cheese, onion, eggs and milk.
Despite its name, sopa paraguaya is not a soup but a firm, rich cornbread. Cornmeal, onion, eggs and cheese reflect ingredients central to Paraguayan home cooking.
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- Prep
- 20 minutes
- Cook
- 45 minutes
- Serves
- 8
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
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.
Chef’s 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.
Serve with
Grilled meat, stew or salad
Storage
Refrigerate for up to 3 days. Reheat in the oven or serve at room temperature.
Allergens
Contains milk and egg.
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