Delicious Paraguayan Cornbread (Sopa Paraguaya)
Sopa Paraguaya is a traditional Paraguayan dish that beautifully combines the sweetness of corn, the creaminess of cheese, and a light, fluffy texture. Baked to golden perfection, this savory cornbread is not just a side dish but a delightful centerpiece for any meal. Perfectly pairing with grilled meats or enjoyed on its own, this cornbread showcases the simplicity and richness of Paraguayan cuisine. Gather your ingredients and embark on a culinary journey that transports you straight to the heart of Paraguay!
6
Servings
400
Calories
11
Ingredients
Ingredients
soft butter
2 tablespoons (softened)
flour or freshly grated parmesan cheese
1 tablespoon (for dusting)
fresh corn kernels
1 1/2 cups (from 3 ears of corn (or thoroughly defrosted frozen corn))
yellow cornmeal
1 1/2 cups
milk
2/3 cup
olive oil
1/4 cup plus 1 tablespoon
freshly grated muenster cheese
1 1/2 cups
salt
1 teaspoon
coarsely chopped onion
1/2 cup
egg whites
3
egg yolks
3
Instructions
1
Preheat your oven to 400°F (200°C).
2
Using a pastry brush, coat the bottom and sides of an 8 ½ or 9-inch square shallow baking dish with 1 tablespoon of softened butter. Dust the bottom with 1 tablespoon of flour or freshly grated parmesan cheese, ensuring an even layer by tilting the dish.
3
In an electric blender, combine the fresh corn kernels and blend on high speed until you achieve a smooth puree.
4
In a large mixing bowl, combine the corn puree with cornmeal, milk, 1/4 cup of olive oil, grated muenster cheese, and salt. Stir until all ingredients are well incorporated.
5
Heat the remaining tablespoon of olive oil in a heavy skillet over moderate heat. Add the chopped onions and sauté them for 4 to 5 minutes, stirring frequently until they become soft and translucent, but not browned. Remove from heat.
6
Transfer the sautéed onions to the corn mixture and fold them in gently.
7
In a separate bowl, whisk the egg whites until they reach firm peaks. In another bowl, beat the egg yolks until they are thick and lemon-colored. Carefully fold the yolks into the beaten egg whites, being mindful not to deflate the mixture.
8
Gently fold the egg mixture into the corn batter until just combined, ensuring that you maintain the fluffiness.
9
Pour the finished batter into the prepared baking dish, spreading it evenly over the bottom. Dot the top with the remaining 1 tablespoon of butter.
10
Bake in the preheated oven for approximately 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow it to cool slightly before slicing and serving.
Nutrition Information
20g
Fat
40g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sopa Paraguaya?
Sopa Paraguaya is a traditional Paraguayan dish that combines sweet corn, creamy cheese, and a light, fluffy texture in a savory cornbread format.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
How long should I bake the Sopa Paraguaya?
Bake the cornbread for approximately 45 minutes or until the top is golden brown and a toothpick comes out clean.
What size baking dish is needed?
An 8.5-inch or 9-inch square shallow baking dish is recommended for this recipe.
How do I prepare the baking dish?
Coat the dish with 1 tablespoon of softened butter and dust the bottom with 1 tablespoon of flour or freshly grated parmesan cheese.
Can I use frozen corn for this recipe?
Yes, you can use thoroughly defrosted frozen corn as a substitute for fresh corn kernels.
How much corn is needed for the puree?
You will need 1.5 cups of fresh corn kernels, which is approximately the amount from 3 ears of corn.
What type of cheese is used in this Paraguayan cornbread?
The recipe calls for 1.5 cups of freshly grated muenster cheese.
How should I prepare the egg whites?
In a separate bowl, whisk the egg whites until they reach firm peaks.
How should I prepare the egg yolks?
Beat the egg yolks until they are thick and lemon-colored before folding them into the whites.
Why is it important to fold the eggs gently?
Gently folding ensures that you maintain the fluffiness and do not deflate the airy mixture.
How do I prepare the onions for the batter?
Sauté 1/2 cup of coarsely chopped onions in olive oil for 4 to 5 minutes until soft and translucent but not browned.
What type of cornmeal is best for this dish?
The recipe specifies 1.5 cups of yellow cornmeal.
How many servings does this recipe make?
This recipe yields 6 servings.
What is the calorie count per serving?
Each serving contains 400 calories.
How much protein is in a serving of Sopa Paraguaya?
There are 20g of protein per serving.
What is the fat content per serving?
Each serving contains 20g of fat.
How many carbohydrates are in one serving?
Each serving contains 40g of carbohydrates.
What type of oil should I use?
Olive oil is used both in the batter and for sautéing the onions.
What are common tags for this recipe?
Common tags include sopa paraguaya, cornbread, paraguayan cuisine, savory bread, and traditional recipe.
Can I serve this with meat?
Yes, it pairs perfectly with grilled meats or can be enjoyed as a standalone centerpiece.
Should the corn be blended?
Yes, blend the fresh corn kernels on high speed in an electric blender until you achieve a smooth puree.
What is the final step before baking?
Pour the batter into the dish, spread it evenly, and dot the top with 1 tablespoon of butter.
How do I know when the onions are ready?
They should be soft and translucent, which typically takes 4 to 5 minutes of stirring over moderate heat.
Can I use parmesan for the crust?
Yes, you can use freshly grated parmesan cheese instead of flour to dust the buttered baking dish.
How much milk is required for the batter?
The recipe requires 2/3 cup of milk.
Is this a sweet or savory dish?
It is a savory cornbread, although it highlights the natural sweetness of the corn.
Should I slice it immediately after baking?
It is recommended to allow the cornbread to cool slightly before slicing and serving.
What is the category of this recipe?
This recipe falls under the Breads category.
How much salt is needed?
The recipe calls for 1 teaspoon of salt.