Despite its name, Sopa Paraguaya is not a soup but a beloved Paraguayan cornbread. This traditional dish is dense and savory, made with cornmeal, cheese, and onions. It’s a staple in Paraguayan cuisine and often served as a side dish at meals or during celebrations.

Ingredients:

• 300 gr cornmeal
• 150 gr grated cheese (preferably a firm cheese like queso fresco or cheddar)
• 1 onion, finely chopped
• 4 large eggs
• 200 ml milk
• 100 gr unsalted butter, melted
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease a baking dish or line it with parchment paper.
2. Sauté Onions: Heat a small amount of oil in a pan over medium heat. Sauté the chopped onions until they are soft and translucent. Set aside to cool.
3. Mix Dry Ingredients: In a large bowl, combine the cornmeal, baking powder, salt, and pepper.
4. Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, and melted butter.
5. Combine Mixtures: Stir the wet ingredients into the dry ingredients until just combined. Fold in the sautéed onions and grated cheese.
6. Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the Sopa Paraguaya to cool slightly before cutting into squares. Serve warm or at room temperature.

Nutritional Information (per serving, assuming 8 servings):

• Calories: 250 kcal
• Protein: 9 gr
• Carbohydrates: 30 gr
• Fiber: 2 gr

Sopa Paraguaya offers a unique twist on traditional cornbread, making it a tasty and hearty addition to any meal