Sopa Paraguaya Paraguayan Cornbread
Experience the rich flavors of Paraguayan cuisine with Sopa Paraguaya, the country’s beloved cornbread that’s anything but ordinary. This comforting baked dish features a hearty blend of cornmeal, sautéed onions, creamy queso fresco, and a touch of butter, creating a moist and flavorful texture with every bite. Traditionally served as a side dish or enjoyed as a snack, sopa paraguaya is easy to make and perfect for sharing, thanks to its golden crust and irresistibly tender crumb. Whether paired with a warm stew or served on its own, this authentic recipe brings the taste of Paraguay straight to your table. Ready in under an hour, it’s a simple yet delicious way to explore South American flavors!
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Recipe Information
Ingredients
- 2 cups Cornmeal
- 0.5 cups All-purpose flour
- 1 tablespoons Baking powder
- 1 teaspoons Salt
- 0.5 cups Butter
- 1 medium Onion, finely chopped
- 4 large Eggs
- 2 cups Milk
- 1.5 cups Queso fresco (or mild feta), crumbled
- 1 tablespoons Sugar (optional, for a slightly sweet touch)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish or line it with parchment paper.
In a medium skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Set aside to cool slightly.
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. If using sugar, add it to this mixture.
In a separate bowl, whisk the eggs until slightly frothy. Mix in the milk, followed by the sautéed onions (along with the butter from the skillet).
Gradually incorporate the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the crumbled queso fresco gently, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, spreading 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 into the center comes out clean.
Remove the sopa paraguaya from the oven and allow it to cool for at least 10 minutes before slicing and serving.
Serve warm as a delicious side dish or snack and enjoy a taste of Paraguayan tradition!
Nutrition Facts
Calories |
4236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 126.6 g | 633% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1296 mg | 432% | |
| Sodium | 7424 mg | 323% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 57.4 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 2668 mg | 205% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1982 mg | 42% | |
*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.
