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Slices of golden Paraguayan sopa paraguaya cheese cornbread on a rustic wooden board.

Sopa Paraguaya (Paraguayan Cheese Cornbread)

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A tender Paraguayan cheese cornbread made with yellow cornmeal, sweet onion, milk, eggs, and a browned cheesy crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Paraguayan
Calories: 360
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 10-inch cast-iron skillet or baking dish
  • Large skillet
  • Mixing bowls
  • Whisk
  • Wooden spoon

Method
 

Soften the Onion:
  1. 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.
  2. 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:
  1. Place the cornmeal in a large bowl and stir in the warm milk. Rest for 10 minutes so the cornmeal hydrates.
  2. Whisk in the eggs, salt, and pepper. Fold in the softened onions and about two-thirds of the cheese.
Bake and Serve:
  1. Pour the batter into the prepared skillet or baking dish and smooth the top. Sprinkle with the remaining cheese.
  2. Bake for 40 to 45 minutes, until the top is golden and the center is set. Cool for 10 minutes before cutting into squares.

Nutrition

Calories: 360kcalCarbohydrates: 43gProtein: 13gFat: 17gSaturated Fat: 9gCholesterol: 145mgSodium: 610mgFiber: 4gSugar: 6g

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.