This unique cheese and onion cornbread from Paraguay consists of corn flour, eggs, milk, cheese, and onion and comes together easily and quickly. It's a gluten-free spongy cake, traditionally called sopa paraguaya, which translates to Paraguayan soup.
I told my husband to name a country for our next taste travel, and he quickly came up with Paraguay, as if saying I thought you'd never ask. Why Paraguay, I haven't a clue. ๐คทโ๏ธ
I'm not at all familiar with Paraguayan cuisine, so I had little digging to do. Lo and behold, this cornbread, aka sopa paraguaya, was front and center everywhere I looked.
Paraguayan Cheese & Onion Cornbread
Sopa Paraguaya - the only solid soup in the world. So, why do they call this cornbread the Paraguayan soup, when it's not liquid at all?
Legend has it that Paraguayan president of the mid-19th century, Don Carlos Antonio López, named this dish sopa paraguaya after his cook made a mistake by adding too much corn flour to the tykuetï soup.
With no time to make another soup, the cook decided to put the mixture in a skillet and bake it. Lucky for him, president López loved it!
Paraguayans often bake their cornbread in the drippings from a roasted chicken, which adds additional flavor. Rebel that I am, I added fresh rosemary too, but it's not found in the traditional recipe.
Sopa Paraguaya is a dense, sturdy country dish. I learned that separating the eggs and folding them in will make it a bit airier. I like it better because it's more versatile for serving as opposed to the original approach, which is next to a hearty beef soup or stew.
Cornbread from Paraguay ingredients:
As you already know, I favor simple dishes with few ingredients, and this cornbread definitely fits the bill. You'll need:
People also asked:
1. WHAT GOES WITH PARAGUAYAN CHEESE & ONION CORNBREAD?
This cheesy cornbread with onions is excellent warm or cold accompanying any meat or as a starter.
- Try it for breakfast with yogurt or buttermilk.
- Serve it alongside stew or chili.
- Add it to mixed salad greens and vegetables for a satisfying gluten-free lunch or supper.
2. WHAT IS THE BEST CHEESE FOR PARAGUAYAN CORNBREAD?
Traditionally, the recipe calls for queso fresco Paraguay-style. If you can't find queso Paraguay, you can use Mexican queso fresco, mozzarella, pepper jack (for a little kick), or even feta cheese.
3. WHAT'S THE DIFFERENCE BETWEEN CORN FLOUR AND CORNMEAL?
Corn flour is very finely ground cornmeal.
Cornmeal is dried and ground corn, with a coarse texture.
4. ARE CORN FLOUR AND CORNSTARCH THE SAME?
In the majority of British English speaking countries, they are interchangeable. In the US, we use cornstarch (finely powdered corn) primarily as a thickening agent.
TIP: if a recipe calls for 'cornflour' (one word), it most likely means cornstarch.
5. HOW TO STORE LEFTOVER CORN FLOUR?
Keep the corn flour sealed in an airtight container and refrigerated, or better yet frozen. It will get you the most mileage out of it, including all other dry corn products. It will keep for up to two years.
However, if you plan on using the leftovers in the next six or nine months, you can store it in your pantry.
How to make sopa paraguaya?
It is an easy and reasonably quick process. The detailed how-to description is in the recipe box below.
- Sauté the sliced onions in a skillet with olive oil until transparent. Let cool.
- Whisk the egg yolks with cheese, onions, milk, and salt. Add corn flour and mix to combine.
- Beat the egg whites until stiff. Fold into the corn flour mixture and add rosemary if using.
- Bake in a 375 F preheated oven until golden brown. Cool and slice.
Recipe Notes/Pro Tips:
- Separating eggs is not necessary. It will yield a very dense cornbread if you choose not to separate the eggs. It's up to you.
- Pour milk in gradually, while constantly whisking the batter.
- Non-stick and thoroughly greased pan is essential unless you like to scrape the sticky cornbread with a spoon. Also up to you. ๐
- You can add a tablespoon of butter on the hot cornbread and let it melt.
- For more texture, add a handful of whole cooked or frozen corn kernels.
- Add ยผ teaspoon of cayenne or chili pepper to spice it up.
- Serve cornbread warm or cold.
Perfect warm or cold, the whole family loves this tasty cornbread for a light lunch, supper, or on-the-go snack.
If you like this cornbread recipe, try these:
- TRADITIONAL BOSNIAN POLENTA
- ITALIAN POLENTA TORTA
- SLAVONIAN POLENTA CASSEROLE
- CHILEAN SHEPHERD'S CORN PIE
Paraguayan Cheese & Onion Cornbread
EQUIPMENT
- 9-inch non-stick baking pan
Ingredients
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a mixing bowl, whisk four egg yolks with 10 oz cheese and a teaspoon of salt. Mix in the sautéed onions and one cup of milk. Add ยฝ pound corn flour and whisk until incorporated. Pour in the remaining milk and mix with a tablespoon of chopped fresh rosemary, if using.
- In a separate bowl, beat the four egg whites on high speed until foamy and stiff peak forms. Fold into the cornmeal mixture.
- Grease a 9" non-stick round or square baking dish with two tablespoons of olive oil. Pour in the mixture and bake until golden brown, for 30-35 minutes. Let cool and slice into wedges or squares.
Notes
- Separating eggs is not necessary. It will yield a very dense cornbread if you choose not to separate the eggs. It's up to you.
- Pour milk in gradually, while constantly whisking the batter.
- Non-stick and thoroughly greased pan is essential unless you like to scrape the sticky cornbread with a spoon. Also up to you. ๐
- You can add a tablespoon of butter on the hot cornbread and let it melt.
- For more texture, add a handful of whole cooked or frozen corn kernels.
- Add ยผ teaspoon of cayenne or chili pepper to spice it up.
- Serve cornbread warm or cold.
Ron says
A wonderful dish that takes me back to my days of traveling in South America. I've not thought of this dish for many years, but do remember tasting and enjoying it. Now, with your excellent tutorial I can make that memory come to life. Thanks for sharing.
Jas says
Thank you, Ron! I hope you enjoy it again sometime soon. ๐
2pots2cook says
So in love with the twist you've make ! Great one to pin and keep of course ๐
Jas says
I appreciate your kindness. <3 Hugs!
Macy Brown From MakeTheBread says
This looks an amazing and i loves cornbread also and your way to make it so unique as well. i will definitely make it tomorrow..Thanks for sharing a incredible recipe....!
Jas says
Awe, thank you, Macy! I'm glad you like it. Enjoy! XX
Haley Seymour says
Looks great, Jas! I love cornbread - what a fun twist! Canโt wait to try.
Jas says
Glad you like it, Haley!
Chelsey says
Yum!! I can just taste this cornbread served along some soup or chili! Iโm not familiar with food from Paraguay, but this looks absolutely delicious. I also love that you added some fresh rosemary, it makes everything taste better!
Jas says
Thanks, Chelsey! I thought so too. Rosemary and corn flour/cornmeal are meant to be together. ๐
Kim | Give it Some Thyme says
This cornbread looks so moist and delicious! Such a great side for all the bbq's and throughout the year. I would definitely be adding in the rosemary as well!
Jas says
It goes well with almost anything and is good all by itself. Thanks for stopping in, Kim! Hugs
Alexandra Shunk says
I just LOVE cornbread so any way to make it unique, I am on board!! This recipe sounds delicious! I also am NOT familiar with food from Paraguay but I love this idea. The addition of rosemary would not be optional for me because of my love for rosemary. Thanks for the delicious cornbread idea!!
Jas says
I love rosemary too! It adds an earthy tone to the cornbread. Thank you for visiting, Aleka! XX