Entree: Paraguay – National Cuisine – Sopa Paraguaya (Paraguayan Cornbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 40 min

Additional 15 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (240 g) fine cornmeal (harina de maíz fina)
1 cup (240 ml) whole milk
4 large eggs, approx. 7 oz (200 g) total
8 oz (225 g) queso Paraguay; use low-moisture mozzarella as the practical alternative, shredded (estimated edible portion: 7 7/8 oz (225 g))
1 cup (165 g) fresh corn kernels (about 2 ears); fresh kernels selected instead of thawed frozen corn
1 large onion, finely chopped and sautéed, approx. 5 1/4 oz (150 g)
4 tbsp (57 g) butter, melted
2 tbsp (30 ml) vegetable oil (for sautéing)
1 tsp (6 g) salt
1/2 tsp (1 g) black pepper
1/4 tsp (1 g) baking powder (optional, for a slightly lighter texture)

Show original ingredient measurements

2 cups (240 g) fine cornmeal (harina de maíz fina)
1 cup (240 ml) whole milk
4 large eggs, approx. 200 g total
8 oz (225 g) queso Paraguay; use low-moisture mozzarella as the practical alternative, shredded (estimated edible portion: 225 g)
1 cup (165 g) fresh corn kernels (about 2 ears); fresh kernels selected instead of thawed frozen corn
1 large onion, finely chopped and sautéed, approx. 150 g
4 tbsp (57 g) butter, melted
2 tbsp (30 ml) vegetable oil (for sautéing)
1 tsp (6 g) salt
1/2 tsp (1 g) black pepper
1/4 tsp (1 g) baking powder (optional, for a slightly lighter texture)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch (33 cm) (23 × 13 in (33 cm)) baking dish or a similar-sized ovenproof pan.
2. Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté for 8–10 minutes, until soft, translucent, and beginning to caramelize. Remove from the heat and let cool slightly.
3. In a large bowl, lightly beat the eggs. Whisk in the milk and melted butter until combined.
4. In a separate bowl, stir together the cornmeal, salt, black pepper, and baking powder, if using.
5. Add the dry mixture to the wet ingredients and stir until just combined. Fold in the shredded queso Paraguay or selected low-moisture mozzarella alternative, the corn kernels, and the sautéed onion.
6. Pour the batter into the prepared pan and smooth the top. Bake for 30–45 minutes, until golden on top and a toothpick inserted in the center comes out mostly clean.
7. Let the Sopa Paraguaya rest for 10–15 minutes before cutting into squares. Serve warm or at room temperature, alongside grilled meats or stews, or as a hearty main.

1. Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch (23 × 33 cm) baking dish or a similar-sized ovenproof pan.
2. Heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté for 8–10 minutes, until soft, translucent, and beginning to caramelize. Remove from the heat and let cool slightly.
3. In a large bowl, lightly beat the eggs. Whisk in the milk and melted butter until combined.
4. In a separate bowl, stir together the cornmeal, salt, black pepper, and baking powder, if using.
5. Add the dry mixture to the wet ingredients and stir until just combined. Fold in the shredded queso Paraguay or selected low-moisture mozzarella alternative, the corn kernels, and the sautéed onion.
6. Pour the batter into the prepared pan and smooth the top. Bake for 30–45 minutes, until golden on top and a toothpick inserted in the center comes out mostly clean.
7. Let the Sopa Paraguaya rest for 10–15 minutes before cutting into squares. Serve warm or at room temperature, alongside grilled meats or stews, or as a hearty main.