Paraguayan “Soup” Cheesy Corn Bread

Paraguayan “Soup” Cheesy Corn Bread

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Paraguayan “Soup” Cheesy Corn Bread is a classic Paraguayan dish with a long history. The story goes that Governor Don Carlos Antonio Lopez (1841-1862) liked a cream soup enriched with cornmeal. One day the cook added too much cornmeal to the soup and didn’t have time to prepare another batch. So she baked it in a clay oven and created “solid soup.” The Governor loved it and named it sopa paraguaya. This beloved rich, dense bread is traditionally served at asados (barbecues), during Holy Week and at weddings. Ricotta cheese may be substituted for the queso fresco.

15 mins. to Prepare

40 mins. Cooking Time

0 mins. Standing Time

55 mins. Total

Servings: 12 to 16 servings

Difficulty: Easy

This recipe is: Vegetarian


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PREHEAT oven to 375º F. Grease 9-inch-round baking pan.

BRING onions, water and salt to a boil in medium saucepan or skillet. Cook over medium heat, stirring occasionally, for about 10 minutes or until onion is softened. Allow to cool.

BEAT butter and cheese until well mixed. Add eggs, one at a time, beating well after each addition. Add onion mixture; mix well. Beat in corn meal alternately with evaporated millk. (Mixture will be soupy.) Pour into prepared pan.

BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cut into wedges and serve warm.

Amount Per Serving
Servings: 12 to 16 servings
Calories from Fat90
 %Daily Value*
Total Fat 10g15%
Saturated Fat 6g30%
Cholesterol 100mg33%
Sodium 300mg13%
Carbohydrates 26g9%
Dietary Fiber 1g4%
Sugars 3g
Protein 8g
Vitamin A6%
Vitamin C2%
* Percent Daily Values are based on a 2,000 calorie diet.
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