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 |
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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.
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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
- Fry onion and pepper in butter until soft and beginning to turn golden. Set aside to cool.
- Preheat the oven to 375F and butter a 9×11 baking pan. Meanwhile, whisk together cornmeal, baking powder, salt, and pepper.
- Add in the milk, cottage cheese, and eggs.
- When smooth, mix in the cooled onion mixture, corn and the cheese. Note to self: use a larger bowl next time.
- 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.