Paraguayan Sopa Paraguaya Cornbread
Sopa Paraguaya Cornbread
A savory Paraguayan cornbread casserole with sweet onions, eggs, milk, and plenty of cheese baked until golden and tender.
Sopa Paraguaya is not a soup despite its name. It is a beloved Paraguayan cornbread casserole, rich with onion and cheese, and usually served in squares beside grilled meats, stews, or simple family meals.
The texture sits between tender cornbread and a baked custard. Slowly softening the onions in butter gives the casserole sweetness, while coarse cornmeal keeps each slice sturdy enough to lift from the pan.
Use a salty, firm cheese if you can, such as queso Paraguay, queso fresco, or a mild farmer cheese. The top should bake deeply golden, the center should feel set, and the slices taste best warm rather than piping hot.
This version keeps the method simple for a home kitchen while preserving the essential character: onions, cornmeal, eggs, milk, and cheese baked together into a savory side that is filling without being heavy.
Nutrition (per serving)
Directions
-
1
Heat the oven to 375°F and butter a 9 by 13 inch baking dish.
-
2
Melt the butter in a large skillet over medium heat. Add the onions and 1/2 teaspoon of the salt, then cook for 10 to 12 minutes, stirring often, until soft and lightly golden at the edges.
-
3
Transfer the onions and any butter from the skillet to a large mixing bowl and let them cool for 5 minutes.
-
4
Whisk the milk and eggs in a separate bowl until smooth and evenly combined.
-
5
Stir the cornmeal, baking powder, remaining 1 teaspoon salt, and black pepper into the onions.
-
6
Pour in the milk mixture and stir until the cornmeal is fully moistened, then fold in the crumbled cheese.
-
7
Scrape the batter into the prepared dish and spread it into an even layer with a spatula.
-
8
Bake for 40 to 45 minutes, until the top is deep golden, the edges pull slightly from the dish, and the center feels set when gently pressed.
-
9
Let the casserole rest for 10 to 15 minutes before cutting into squares and serving warm.
Ingredients
- Unsalted Butter:4 tablespoons
- Yellow Onions, finely chopped:2 large
- Kosher Salt:1 1/2 teaspoons
- Fine Yellow Cornmeal:2 cups
- Whole Milk:2 cups
- Large Eggs:4
- Queso Fresco or Farmer Cheese, crumbled:12 ounces
- Baking Powder:1 teaspoon
- Black Pepper:1/4 teaspoon
Tips & Notes
- For a more traditional flavor, use queso Paraguay if it is available.
- Do not rush the onions; their sweetness is important to the finished casserole.
- If using a very salty cheese, reduce the salt in the batter by 1/4 teaspoon.
- Leftovers reheat well in a low oven until warmed through.
