Sopa Paraguaya (Paraguayan Cornbread)
Experience the comforting and hearty flavors of Paraguayan cuisine with Sopa Paraguaya, a traditional dish that is neither soup nor bread, but a moist, savory cornbread made with cornmeal, cheese, onions, milk, and eggs. Known as Paraguay’s national dish, it’s perfect as a side for grilled meats or as a warm, satisfying meal on its own.
Ingredients
- 2 cups cornmeal (fine or medium grind)
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 cups milk
- 4 eggs
- 1 ½ cups grated cheese (such as Paraguayan cheese, mozzarella, or feta)
- 1 teaspoon salt
- ½ teaspoon baking powder (optional, for extra fluffiness)
- ½ cup vegetable oil or melted butter
Instructions
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Prepare the Onion Mixture
In a skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Remove from heat and set aside to cool slightly.
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Mix the Batter
In a large bowl, whisk together the eggs and milk until smooth. Add the cooked onions, grated cheese, vegetable oil (or melted butter), and salt. Gradually add the cornmeal, stirring until the batter is thick and well combined. If you prefer a lighter texture, stir in the baking powder.
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Bake
Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish or cast-iron skillet. Pour the batter into the dish and smooth the top with a spatula. Bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
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Serve
Allow the Sopa Paraguaya to cool slightly before cutting into squares or wedges. Serve warm as a side dish with grilled meats, stews, or salads.
Serving
Sopa Paraguaya pairs beautifully with traditional Paraguayan dishes like Asado (barbecue) or Mbejú. Enjoy its rich, cheesy flavor and moist texture that captures the heart of Paraguay’s culinary heritage.
Celebrate the simplicity and warmth of Paraguayan home cooking with Sopa Paraguaya — a dish that transforms humble ingredients into something truly special.
