Entree: Paraguay – Southern Culinary Region – Sopa Paraguaya (Dense Paraguayan baked cornbread made with cornmeal, cheese, eggs and sautéed onions)

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 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 cups (240 g) fine cornmeal (harina de maíz or corn flour for baking)
- 1 cup (240 ml) whole milk
- 8 tbsp (115 g) unsalted butter, melted
- 4 large eggs, approx. 7 oz (200 g) total
- 8 oz (225 g) Paraguayan cheese or queso fresco, grated
- 1 cup (150 g) fresh or frozen corn kernels, drained if canned
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 tbsp (30 ml) lard or vegetable oil (for sautéing)
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) salt, or to taste

Instructions

1. Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking dish or a similar-sized ovenproof pan with a little butter or oil.
2. Sauté onion: Heat lard or oil in a skillet over medium heat. Add chopped onion and a pinch of salt; cook until translucent and lightly golden, about 6–8 minutes. Remove from heat and let cool slightly.
3. Mix wet ingredients: In a large bowl whisk together melted butter, milk and eggs until smooth.
4. Combine dry ingredients: In a separate bowl stir together cornmeal, baking powder and salt. Add the grated cheese and corn kernels to the dry mix.
5. Combine batter: Pour wet ingredients into the dry mixture and stir until just combined. Fold in the sautéed onion. The batter will be thick but moist; add a tablespoon of milk if excessively dry.
6. Bake: Spoon batter into the prepared dish and smooth the top. Bake for 35–45 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean.
7. Rest and serve: Let the sopa paraguaya cool 10–15 minutes to set before cutting into squares. Serve warm or at room temperature alongside grilled meats or stews.