There are countless ways to make Chipa Guazu, but this recipe has become my family's favorite! Initially, I followed the traditional way of making Chipa Guazu without cornmeal.
However, I found that it lacked the heartier texture and rich cheese taste I desired. That's when I decided to experiment and make some adjustments.
Adding Quaker cornmeal, sauteed onion, and extra cheese to the batter seemed like a great idea. And boy, was I right! The new version was more stable and packed with flavor.
The cornmeal added a wonderful texture, and the additional cheese and sauteed onion enhanced the flavor to perfection. If you're interested in trying my first version, be sure to check out my Authentic Chipa Guazu Recipe.
How to Make Chipa Guazú
Note: The full instructions are 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.
In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes. Remove the skillet from heat, and stir in half of the milk. Set aside to cool to room temperature.
Add eggs and remaining 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 and the cooled onion mixture. 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.
Related Recipes
- Authentic Chipa Guazu
- Healthy Corn Souffle
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
Recipe
Easy Chipa Guazu
Tools
Ingredients
- 2 large onions , chopped
- 150 g butter or ½ cup of sunflower oil or any neutral-flavored oil
- 500 g crumbled frying cheese such as Queso Panela or queso Blanco
- 1 cup (250ml) whole milk
- 6 large eggs , well beaten
- 1 teaspoon kosher salt (to taste)
- 1 cup (160g) Yellow Quaker cornmeal
- 36 oz fresh corn , thawed frozen corn, or canned whole kernel corn
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.
- In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes. Remove the skillet from heat, and stir in half of the milk. Set aside to cool to room temperature.
- Add eggs and remaining 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 and the cooled onion mixture. 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
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.
