Easy Sopa Paraguaya
Today, I'm sharing my special recipe for Sopa Paraguaya, a beloved Paraguayan cheesy cornbread. Traditionally made with basic ingredients such as corn flour, lard, cheese, milk, and eggs, this classic dish is known for its dense texture.
Tools
Ingredients
- 3 medium onions , chopped
- 113 gr (about ½ cup) butter melted and cooled.
- 500 gr. Queso Panela or Queso Blanco , crumble into small pieces.
- 2 cups buttermilk or whole milk , room temperature
- 5 large eggs , room temperature
- 1-½ teaspoons kosher salt
- 1 tablespoon baking powder , optional but highly recommended
- 400 g Quaker yellow cornmeal
- 1 tablespoon 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 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.
- 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
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.
Nutrition Facts
Easy Sopa Paraguaya
Amount per Serving
Calories
384
% Daily Value*
Fat
22
g
34
%
Saturated Fat
12
g
75
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
126
mg
42
%
Sodium
666
mg
29
%
Potassium
275
mg
8
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
17
g
34
%
Vitamin A
684
IU
14
%
Vitamin C
2
mg
2
%
Calcium
343
mg
34
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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