There are many versions of Chipa Guazu, and all of them are delicious, I'm sure. However, this particular recipe is my family's favorite rendition, combining the more traditional ingredients with a unique twist since we live in the United States, where some ingredients are not readily available.
For this Chipa Guazu recipe, I've made a few substitutions: I replaced the traditional lard with butter, which gives this Chipa Guazu a rich and flavorful taste, and queso Paraguay with queso panela. The result is a delightful blend of flavors and textures.
However, my recipe is always evolving and changing as I continually experiment with different ingredients and techniques. Recently, I came up with a new variation that surpassed all expectations and has become my family's absolute favorite!
We proudly call it The Best Chipa Guazu on our website. I encourage you to try making this recipe, as well as my latest version– I'm confident you'll enjoy it just as much as we do!
How to Make Chipa Guazu
Note: The full instructions list is provided in the recipe card below.
Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Grease a 13" x 9" baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides.
Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside. Add eggs and milk in a blender or food processor, and blend for 3 minutes until well combined.
Add the fresh corn to the blender and pulse for about 10 to 15 seconds, just enough to break up the corn kernels. Be careful not to over-blend; you want to maintain some texture in the corn.
Transfer the blended corn mixture to a large bowl, and add the cornmeal, chopped onion, and cooled melted butter. Stir until well combined. Stir in the cheese, ensuring it's evenly distributed throughout the batter.
Pour the corn batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for about 50 to 60 minutes or until the top turns golden brown and a cake tester or toothpick comes out clean from the center. Once baked, set the Chipa Guazú aside to cool slightly before serving.
If you're a fan of this recipe, you will want to check out Chipa Guazu, Sopa So'o, Healthy Chipa Guazu, and Chipa So'o. 👀See this 👉 Sopa Paraguaya for a Party recipe on my website!
How to Serve
- Barbecue Dishes.
- Braised Short Ribs.
- Sausages.
- Stew.
- Asado con Chorizo!
- Barbecue Dish.
- Beef Stew with Carrots and Sweet Potatoes.
Related Recipes
- Healthy Corn Souffle
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
Recipe
Easy Chipa Guazú
Tools
Ingredients
- 1 large yellow onion onions , chopped
- 60 ml (¼ cup) butter (melted and cooled off), lard, or any neutral oil, plus greasing the pan
- 250 g Queso Panela, or Queso Blanco , crumble into small pieces
- 2 cups whole milk , room temperature
- 3 large eggs , well beaten
- 1-½ teaspoons kosher salt adjust to taste
- 500 g fresh corn thawed frozen corn, or canned whole kernel corn, well drained
Instructions
- Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Grease a 13" x 9" baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides. Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside. Add eggs and milk in a blender or food processor, and blend for 3 minutes until well combined.
- Add the fresh corn to the blender and pulse for about 10 to 15 seconds, just enough to break up the corn kernels. Be careful not to over-blend; you want to maintain some texture in the corn.
- Transfer the blended corn mixture to a large bowl, and add the cornmeal, chopped onion, and cooled melted butter. Stir until well combined. Stir in the cheese, ensuring it's evenly distributed throughout the batter.
- Pour the corn batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for about 50 to 60 minutes or until the top turns golden brown and a cake tester or toothpick comes out clean from the center. Once baked, set the Chipa Guazú aside to cool slightly before serving.
Notes
- To store: This recipe tastes best when served fresh out of the oven, but it can be stored in the refrigerator in an airtight container or sealable plastic bag for up to 5 days.
- To reheat: Wrap in aluminum foil and warm in a 325°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds or until just heated through; do not overheat, or they will get tough.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.