South American

Sopa Paraguaya

Name: Sopa Paraguaya
Total time: 60 min
Yield: 4 servings
Cuisine: South American
Ingredients: 2 cups fine cornmeal; 2 cups grated Muenster or queso fresco; 2 large onions, finely diced; 1 cup whole milk; 4 large eggs, separated; 1/2 cup butter, softened; 1 tsp salt

Paraguay's iconic savory cornbread, a moist cheese-and-onion baked dish despite its misleading name as a soup.

60 minutes

Serves 4

Side

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Preheat the oven to 375°F and grease a 9x13-inch baking dish generously with butter.

2
Sauté the diced onions in 2 tablespoons butter over medium heat for 8 to 10 minutes until soft and translucent, then let cool slightly.
3
In a large bowl, beat the softened butter with the egg yolks until creamy, then stir in the cornmeal, milk, grated cheese, sautéed onions, and salt to form a thick batter.
4
In a separate clean bowl, whip the egg whites to stiff peaks, then gently fold them into the batter in two additions to keep the mixture light.
5
Pour the batter into the prepared dish, smooth the top, and bake for 40 to 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
6
Let cool for 10 minutes, then cut into squares and serve warm.

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