Despite its name, sopa paraguaya is a savory Paraguayan cornbread rather than a soup. It is made with cornmeal, milk, onion, eggs, and cheese, then baked until golden and tender.
Slowly softening the onion and soaking the cornmeal in warm milk keeps the crumb moist. A generous layer of cheese gives each slice the savory richness that makes this bread so popular.
Let the batter rest for 10 minutes before baking so the cornmeal hydrates evenly. Bake until the center is set but still springy, then cool briefly before slicing.
Serving Suggestions
Serve warm slices alongside grilled meats, stews, beans, or a simple tomato salad. Sopa paraguaya is also excellent as a snack with a cup of strong coffee.
Recipe Notes
Store leftovers airtight at room temperature for one day or refrigerate for up to three days. Rewarm slices in a low oven so the crust becomes crisp again without drying the center.
Sopa Paraguaya (Paraguayan Cheese Cornbread)
Equipment
- 10-inch cast-iron skillet or baking dish
- Large skillet
- Mixing bowls
- Whisk
- Wooden spoon
Ingredients
Cornbread Batter
- 3 cups yellow cornmeal medium grind
- 2 cups whole milk warmed
- 2 large yellow onions, thinly sliced
- 4 tbsp unsalted butter
- 8 oz queso Paraguay, mozzarella, or mild farmer cheese shredded
- 4 large eggs beaten
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Soften the Onion:
- Heat the butter in a large skillet over medium-low heat. Add the onions and cook for 12 to 15 minutes, stirring occasionally, until soft and lightly golden.
- Remove from the heat and let the onions cool slightly. Heat the oven to 375 F and grease a 10-inch skillet or baking dish.
Mix the Batter:
- Place the cornmeal in a large bowl and stir in the warm milk. Rest for 10 minutes so the cornmeal hydrates.
- Whisk in the eggs, salt, and pepper. Fold in the softened onions and about two-thirds of the cheese.
Bake and Serve:
- Pour the batter into the prepared skillet or baking dish and smooth the top. Sprinkle with the remaining cheese.
- Bake for 40 to 45 minutes, until the top is golden and the center is set. Cool for 10 minutes before cutting into squares.
Notes
- Medium-grind cornmeal gives the bread a pleasantly rustic crumb.
- Do not rush the onions; their sweetness balances the savory cheese.
- A mild, well-melting cheese is the best substitute for queso Paraguay.