Paraguayan Cheese Cornbread Sopa Paraguaya
Discover the rich, savory comfort of Paraguayan Cheese Cornbread, known locally as Sopa Paraguaya, a beloved traditional dish that combines the wholesome goodness of cornmeal with the creamy melt of fresh cheese. This unique cornbread recipe features fragrant sautéed onions blended into a batter of fluffy eggs, whole milk, and just the right touch of sugar, creating a perfectly balanced sweet-savory flavor. The addition of queso fresco makes every bite irresistibly soft and cheesy, while the golden crust offers a delightful contrast. Quick to prepare in just 20 minutes and baked to perfection in under an hour, this dish is versatile enough to serve as a hearty side for barbecues, soups, or stews—or enjoy it as a snack with a warm drink. Celebrate the flavors of Paraguay with this easy-to-make, crowd-pleasing cornbread that’s both gluten-free and deeply satisfying!
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Recipe Information
Ingredients
- 300 grams cornmeal
- 2 medium onions
- 100 grams unsalted butter
- 4 units large eggs
- 250 milliliters whole milk
- 300 grams fresh cheese (or queso fresco)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon vegetable oil or butter (for greasing the pan)
Instructions
Preheat your oven to 180°C (350°F). Prepare a rectangular or square baking dish by greasing it with vegetable oil or butter.
Peel and finely chop the onions. In a skillet, melt the butter over medium heat and sauté the onions until they turn translucent, about 5–7 minutes. Set aside to cool slightly.
In a large mixing bowl, whisk together the eggs until they are light and frothy. Add the milk, sautéed onions (with the butter), and sugar. Mix well.
In a separate bowl, combine the cornmeal, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until evenly combined.
Crumble the fresh cheese (or queso fresco) and fold it into the batter, mixing gently to distribute it throughout.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the sopa paraguaya from the oven and let it cool for 10 minutes before slicing into squares or rectangles.
Serve warm as a side dish or enjoy it on its own with a cup of tea or coffee.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 348 mg | 27% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
