Paraguayan Cheesy Cornbread | Sopa Paraguaya
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Rumor has it, no meal is complete in Paraguay without a slice of warm, cheesy cornbread. While sopa means soup in Spanish, this is definitely bread and… traditionally, all mixed up with a happy bundle of homemade cheese. One of our readers – Emily – says everyone in Paraguay makes their own cheese so that this would be no big deal to a local.Our version is an amalgamation of Sopa Paraguaya and the other very popular, corn-studded bread called Chipa Guasú. It’s a very loose adaptation to recipes found in the World Cookbook for Students and on King Arthur Flour.
Servings Prep Time
1 11×9 loaf 15 minutes
Cook Time
60-70 minutes
Servings Prep Time
1 11×9 loaf 15 minutes
Cook Time
60-70 minutes
Paraguayan Cheesy Cornbread | Sopa Paraguaya
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Rumor has it, no meal is complete in Paraguay without a slice of warm, cheesy cornbread. While sopa means soup in Spanish, this is definitely bread and… traditionally, all mixed up with a happy bundle of homemade cheese. One of our readers – Emily – says everyone in Paraguay makes their own cheese so that this would be no big deal to a local.Our version is an amalgamation of Sopa Paraguaya and the other very popular, corn-studded bread called Chipa Guasú. It’s a very loose adaptation to recipes found in the World Cookbook for Students and on King Arthur Flour.
Servings Prep Time
1 11×9 loaf 15 minutes
Cook Time
60-70 minutes
Servings Prep Time
1 11×9 loaf 15 minutes
Cook Time
60-70 minutes
Ingredients
  • 4 Tbsp unsalted butter
  • 1 onion , diced
  • 1 red bell pepper , diced – OR –
  • green bell peppers , diced
  • 3 cups cornmeal (medium grind)
  • 1 Tbsp baking powder
  • 2 tsp salt
  • pepper , to taste
  • 2 cups milk
  • 1 cup cottage cheese
  • 4 large eggs
  • 3 cups corn (about 1 lb frozen corn, thawed)
  • 2 cups monterey jack , grated – OR –
  • pepperjack , grated
Servings: 11×9 loaf
Units:
Instructions
  1. Fry onion and pepper in butter until soft and beginning to turn golden. Set aside to cool.
  2. Preheat the oven to 375F and butter a 9×11 baking pan. Meanwhile, whisk together cornmeal, baking powder, salt, and pepper.
  3. Add in the milk, cottage cheese, and eggs.
  4. When smooth, mix in the cooled onion mixture, corn and the cheese. Note to self: use a larger bowl next time.
  5. Put in a buttered 11×9 baking pan. Cook for 45 minutes to 1 hour, or until firm to the touch and an inserted toothpick comes out clean. Mine was perfect after 45 minutes. Let cool a few minutes, then slice in squares.