Sopa Paraguaya (Paraguayan Cheese Cornbread)
A tender Paraguayan cheese cornbread made with yellow cornmeal, sweet onion, milk, eggs, and a browned cheesy crust.
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.
Nutrition
Calories: 360kcalCarbohydrates: 43gProtein: 13gFat: 17gSaturated Fat: 9gCholesterol: 145mgSodium: 610mgFiber: 4gSugar: 6g