Sopa paraguaya

Although this literally means 'Paraguayan soup', this is in fact a type of bread made with cornmeal and cheese.

Sopa paraguaya

Servings:	Servings: 8 - Makes enough for 8 people as a starter or accompaniment
Calories per serving:	527
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	4th October 2012

Best recipe review Yay! Cheesy cornbread 4.7/5 I love stuff like this - thanks Julia! Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 115g butter
• 2 medium onions, finely chopped
• 225g cottage cheese
• 225g Cheddar cheese, grated
• 225g cornmeal
• 340g sweetcorn, pulverised
• 1 teaspoon coarse salt
• 280ml milk
• 6 eggs separated

Mise en place

• Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Grease a baking tin measuring about 25cm x 32cm.
2. Heat half of the butter and sauté the onions until they are softened and set aside.
3. Cream the remaining butter and add to the cottage cheese, blending thoroughly.
4. Add the Cheddar cheese and the onions.
5. In another bowl combine the cornmeal, sweetcorn, salt and milk and mix thoroughly.
6. Combine the corn mixture with the cheese mixture, blending thoroughly.
7. Beat the egg white until they form soft peaks and beat the yolks separately.
8. Combine the two and fold them into the cornmeal and cheese mixture.
9. Pour the batter into the baking tin and bake for about 45 minutes.
10. Whilst still warm, cut the bread into squares and allow to cool on a wire rack.

Serving suggestions

Serve on its own, or with meat and poultry dishes. It is the traditional accompaniment to So'o-yosopy.

Variations

You can add a further 60g finely cubed Cheddar into the mixture at the last moment to give the bread a lightly different texture. You could also use Parmesan if you want a cheesier flavour.

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