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Loading...Paraguayan Corn and Cheese Bread, known locally as Sopa Paraguaya, is a beloved savory baked cake made from cornmeal, fresh cheese, eggs, and sautéed onions. Despite its name, there is no soup involved — it is a dense, sliceable bread traditionally served alongside grilled meats, soups, or yerba mate. This rustic, golden-topped loaf showcases the corn-forward heritage of Paraguayan home cooking.
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 340 kcalCalories
- 18 gFat
- 9 gSaturated Fat
- 32 gCarbs
- 2 gFiber
- 4 gSugar
- 14 gProtein
- 480 mgSodium
- 220 mgPotassium
- 220 mgCalcium
- 1.5 mgIron
- 2 mgVitamin C
- 350 mcgVitamin A
Ingredients
For the dry base
- 2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp fine salt
For the mix-ins
- 2 cups grated mild cheese (such as farmer's cheese or low-moisture mozzarella)
- 1 large yellow onion, finely chopped
- 3 tbsp unsalted butter
For the wet batter
- 4 large eggs, room temperature
- 1 1/2 cups whole milk
- 1/4 cup unsalted butter, melted
Directions
- Preheat the oven to 350°F (175°C) and generously grease a 9-inch square baking dish with butter.
- Melt 3 tablespoons of butter in a small skillet over medium heat, add the chopped onion, and sauté until soft and lightly golden, about 5 minutes. Set aside to cool slightly.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the eggs, milk, and 1/4 cup melted butter until smooth and slightly frothy.
- Pour the wet ingredients into the dry mixture and stir with a spatula until just combined; do not overmix.
- Fold in the grated cheese and the cooled sautéed onions, distributing them evenly through the batter.
- Transfer the batter to the prepared baking dish, smoothing the top with the spatula.
- Bake on the middle rack for 40 to 45 minutes, until the top is deep golden and a toothpick inserted into the center comes out clean.
- Let the bread rest in the pan for 10 minutes, then slice into squares or wedges and serve warm.
Cook’s Notes
- For a more traditional flavor, substitute the cornmeal with 2 cups of fresh corn kernels blended smooth with the milk.
- Avoid overmixing the batter — a few lumps are fine and keep the crumb tender rather than tough.
- The bread keeps well covered at room temperature for up to 2 days; reheat slices in a dry skillet for best texture.
- Serve alongside grilled beef, a simple green salad with tomatoes, or a cup of warm yerba mate for an authentic Paraguayan experience.
- A blend of mozzarella and a sharper cheese like aged provolone adds more complex flavor without losing the melt.
