Sopa Paraguaya, despite its name, is a cheesy cornbread rather than a soup. Cornflour, lard, onion, eggs, fresh milk, and Paraguayan cheese (queso fresco) are traditional ingredients: the combination of these ingredients produces a dish with exceptional flavor, aroma, and color.
The holidays are ideal for making a large batch of Paraguayan cheese cornbread to serve as an appetizer or side dish at a family gathering dinner. Cheese cornbread can be served as an appetizer or as a side dish.
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Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Onion: Adds flavor, moisture, and aroma to the dish, providing a savory base for the sopa paraguaya.
- Anise Seeds: Adds a subtle licorice-like flavor to the sopa, enhancing its overall taste. While optional, they are commonly used in Paraguayan cuisine and are a popular addition to Sopa Paraguaya. (I like using this 👉 Anise Seeds).
- Butter: Adds richness and moisture to the sopa, making it tender and flavorful. While you can opt for lard for a more authentic touch or use neutral-flavored oil as an alternative, I find that using salted or unsalted butter in this recipe yields a distinct and more delicious outcome.
- Cheese: Regarding cheese, Queso Paraguay may be difficult to source outside of Paraguay, so I suggest using panela cheese as a substitute. Nevertheless, other cheeses such as Queso de Freir, Queso Blanco, Queso Fresco, Mexican Blend, Monterey Jack, Colby Jack, cottage cheese, or mild cheddar can be used as alternatives.
- Buttermilk or Whole Milk: This helps to make the sopa moist and tender.
- Large Eggs: Act as a binding agent, helping to hold the ingredients together and provide structure,
- Cornmeal (corn meal): This is the main ingredient in Sopa Paraguaya. It gives the dish its characteristic corn flavor and serves as the foundation for the Sopa. This recipe for Sopa Paraguaya is intentionally simple and utilizes readily available ingredients found in most local supermarkets.
While I suggest using Yellow Cornmeal in my recipe, any medium-grind cornmeal can substitute for Harina Paraguaya. I find that Quaker yellow cornmeal offers a delightful taste and texture. - Baking Powder: A traditional Sopa Paraguaya recipe typically does not include baking powder. However, in my recipe, I include baking powder as the secret ingredient. It contributes to the tenderness of the cornbread and helps it rise, resulting in a light texture.
Tools You'll Need
- Large Skillet
- Measuring cups & Measuring Spoons
- Large Bowl
- 13'' by 9'' Baking dish
- Whisk
- Rubber Spatula
- Liquid measuring cup
How to Make Sopa Paraguaya
Note: The full instructions are provided in the recipe card below.
Preheat Oven: Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
Prepare Baking Dish: Grease (2) 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.
Cook Onions: 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 buttermilk. Set aside to cool to room temperature.
Prepare Batter: In a large mixing bowl, beat the eggs until frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk. Whisk everything together until thoroughly combined, then gently stir in the cheese.
📌(Resist the urge to add extra cornmeal. The batter will have a runny consistency, but this is intentional to keep the Sopa Paraguaya light and prevent it from becoming too dense).
Bake: Transfer the cornmeal mixture to the prepared baking dish and tap it gently to even it out. Bake it in the oven until it turns golden brown and the center is set, about 50 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
Serve: Allow the Sopa Paraguaya to cool in the pan for 10 to 15 minutes, then cut it into squares and serve it warm.
Camila Made Quick Tip: Cut the cornbread into squares, approximately 2 by 2-inch slices, and brown on each side in a buttered skillet until golden brown. Enjoy!
Substitutions
- Butter: Lard, margarine, or any neutral-flavored oil can be substituted for butter; however, if you want your dish to have more flavor, I recommend using butter.
- Harina Paraguaya: This Sopa Paraguaya recipe is designed to be easy to make and uses common ingredients found in any local supermarket. While I recommend Yellow Cornmeal in my recipe, any medium-grind cornmeal can be an alternative to Harina Paraguaya.
- Cheese: Regarding cheese, Queso Paraguay may be difficult to source outside of Paraguay, so I suggest using panela cheese as a substitute. Nevertheless, other cheeses such as Queso de Freir, Queso Blanco, Mexican Blend, Monterey Jack, Colby Jack, Munster cheese, or mild cheddar can be used as alternatives.
- Buttermilk: If you don't have buttermilk on hand, don't worry! You can easily make a substitute using regular whole milk, reduced-fat milk, or even skim milk. However, it's important to note that using lower-fat milk may result in a slightly less rich texture in your recipe. If you'd like to make a simple buttermilk substitute, you can follow this Buttermilk recipe.
Variations
- Vegetable Variation: Add some diced bell peppers, corn kernels, or green chilies to the batter for an extra burst of flavor and texture. You can sauté the vegetables before adding them to the batter for a softer texture or leave them raw for a bit of crunch.
- Herb and Spice Variation: For a unique twist, add fresh or dried herbs such as thyme, rosemary, oregano, basil, or sage to the batter. Additionally, spices like pizza seasoning, cumin, coriander, paprika, cayenne, red pepper flakes, or chili powder can add a subtle warmth and complexity to the flavor. However, I recommend trying my recipe as stated, as it's already delicious in its simplicity.
- Cheese Variation: While Queso Paraguay is the traditional choice, you can substitute or combine it with any mild cheese to create different flavor profiles. Try using queso panela, queso blanco, queso de freir, mild cheddar, feta, or even a smoky cheese like gouda for a unique twist.
- Gluten-Free Variation: To make a gluten-free version of Sopa Paraguaya, replace the Quaker yellow cornmeal with a gluten-free cornmeal or corn flour alternative. Ensure that all other ingredients used are also gluten-free.
How to Serve
Enjoy Sopa Paraguaya as a side dish or accompaniment to many dishes, including:
- Chili and Sopa pair well together.
- A square of sopa complements most bowls of steaming Tomato Soup or bean soup.
- Barbecue Dishes.
- Braised Short Ribs.
- Sausages.
- Stew.
- Asado con Chorizo!
- Barbecue Dish.
- Beef Stew with Carrots and Sweet Potatoes.
How to store & Reheat
Sopa Paraguaya is best enjoyed fresh out of the oven, but you can store it in the refrigerator for up to 5 days in an airtight container or a sealable plastic bag. To reheat, wrap the Sopa Paraguaya in aluminum foil and warm it in a 350°F oven until it's hot.
Alternatively, you can heat individual portions in the microwave for 30 to 45 seconds or until they are heated. Be careful not to overheat, as it can make them tough.
Make Ahead & Freeze
Sopa Paraguaya tastes best when served fresh out of the oven, but it can be made in advance. After cooling the cornbread completely, tightly wrap it in plastic or aluminum foil and refrigerate it for up to 5 days.
Alternatively, you can freeze baked Sopa Paraguaya in a freezer-safe, airtight container for up to 1 month. To thaw, place it in the refrigerator overnight. When you're ready to serve, follow the heating instructions mentioned above.
Tips for Making The Best Sopa Paraguaya✏️
- Measuring Cornmeal: Measure the cornmeal by spooning it into the measuring cup, then level it with the back of a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup)
- Room temperature Ingredients: Ensure all ingredients are at room temperature; this helps everything get incorporated together properly; not doing this can result in poor emulsification.
- Add some mix-ins: Sopa Paraguaya is delicious, but you can spruce things up with additional ingredients. Try stirring in fresh corn kernels, dried thyme, diced jalapeños, or bacon.
- Consistency: When making Sopa Paraguaya, it's all about getting the right consistency; you want the cornmeal batter to be loose rather than dense, or you'll end up with a brick of Sopa Paraguaya.😁
- Check for doneness: To check if it's done, prick the Sopa Paraguaya with a wooden stick or fork; if the stick comes out dry, it's time to remove it from the oven.
- Measurements: To achieve a good result, follow the recipe exactly and use the correct amount of each ingredient.
FAQ
My Sopa Paraguaya is too dry. How can I make it moister?
To make your Sopa Paraguaya moister, you can increase the amount of onion and buttermilk (or whole milk) in the recipe. Adding more liquid will help improve the moisture content and result in a softer and less dry texture, making the cornbread more moist.
My Sopa Paraguaya is too wet or has a mushy texture. How can I fix it?
If your Sopa Paraguaya is too wet or mushy, ensure you are using the correct measurements for the ingredients, extend the baking time to allow the cornbread to set properly, and check the accuracy of your oven's temperature to ensure it's baking at the correct heat.
Why didn't my Sopa Paraguaya rise and have a light texture?
To achieve a light and well-risen Sopa Paraguaya, make sure your baking powder is fresh and active, beat the eggs thoroughly to add air to the batter, and preheat your oven to the specified temperature in the recipe.
Can I use a different type of cheese if I can't find Queso Paraguay or panela cheese?
Yes, you can substitute Queso Paraguay or panela cheese with other mild cheeses like Queso de Freir, Queso Blanco, Mexican Blend, Monterey Jack, Colby Jack, cottage cheese, or mild cheddar, based on your preference and availability.
My Sopa Paraguaya has a strong onion flavor. How can I reduce it?
To tone down the onion flavor, you can use fewer onions or reduce the amount of chopped onions in the recipe, saute the onions for a longer time until they are soft and translucent without browning, and consider using milder onion varieties.
How can I prevent my Sopa Paraguaya from sticking to the baking dish?
To prevent sticking, ensure you thoroughly grease the baking dish with butter and coat it with cornmeal.
My Sopa Paraguaya did not have the desired anise flavor. What can I do differently?
If you want a stronger anise flavor, you can try adding more anise seeds to the batter or rubbing them between your palms before incorporating them to release more flavor. You can also experiment with different brands of anise seeds, as their potency can vary.
Related Recipes:
- Baked Ground Beef Empanadas
- Beef Chili
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
Recipe
Easy Cheese Cornbread
Tools
Ingredients
- 5 medium onions , chopped
- 226 gr ( 1 Cup) butter melted and cool, lard, shortening, or canola oil
- 1 kg. Queso Panela or Queso Blanco Crumbled into small pieces.
- 4 cups whole milk room temperature
- 10 large eggs room temperature
- 2 teaspoons kosher salt
- 2 tablespoons non-aluminum baking powder* ( Our secret ingredient for a light Sopa Paraguaya)
- 800 gr. Quaker yellow cornmeal
- 1-½ tablespoons anise seeds , optional but highly recommended
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
- Prepare Baking Dish: Grease (2) 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.
- Cook Onions: 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 buttermilk. Set aside to cool to room temperature.
- Prepare Batter: In a large mixing bowl, beat the eggs until frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk. Whisk everything together until thoroughly combined, then gently stir in the cheese.
- 📌(Resist the urge to add extra cornmeal. The batter will have a runny consistency, but this is intentional to keep the Sopa Paraguaya light and prevent it from becoming too dense).
- Bake: Transfer the cornmeal mixture to the prepared baking dish and tap it gently to even it out. Bake it in the oven until it turns golden brown and the center is set, about 50 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Serve: Allow the Sopa Paraguaya to cool in the pan for 10 to 15 minutes, then cut it into squares and serve it warm.
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.