Paraguayan “Soup” Cheesy Corn Bread

Paraguayan “Soup” Cheesy Corn Bread
Makes:
12
to 16 servings
Prep Time:
15
minutes
Total Time:
55
minutes
based on 3 reviews
7

Dietary Considerations:

Vegetarian
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.

In this recipe:

Store Locator

Ingredients:

  • 1 medium onion, finely chopped
  • 1/2 cup water
  • 1 teaspoon salt
  • 6 tablespoons (3/4 stick) butter, softened
  • 6 to 8 oz. queso fresco, crumbled or ricotta cheese
  • 4 large eggs
  • 2 cups yellow corn meal
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

Directions:

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.


Reviews:

Review This Recipe

Pretty good.

 Star(s)

Christine Hanson from Eagle River, AK

I substituted cottage cheese and it does make a nice side dish. It is best not to call it corn bread when serving and say it is another kind of polenta.

Read More Reviews

Review This Recipe
  •  Star(s)

    Pretty good.

    Christine Hanson from Eagle River, AK

    I substituted cottage cheese and it does make a nice side dish. It is best not to call it corn bread when serving and say it is another kind of polenta.

  •  Star(s)

    Paraguayan soup cheesy corn bread

    Brandy W from

    This didn't go over to good at my house was asked not to make it again.

  •  Star(s)

    Cheesy Corn Bread

    Susan Campbell from Grass Lake, MI

    I used green onions, which I feel offer a fresher flavor, and my family just loved this bread. It is perfect with a light meal of bread, cheese, fruit, and sweet iced tea.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 230
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 6g (30% of DV)
  • Cholesterol: 100mg (33% of DV)
  • Sodium: 300mg (13% of DV)
  • Carbohydrates: 26g (9% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 3g
  • Protein: 8g
  • Vitamin A: 6% of DV
  • Vitamin C: 2% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Paraguayan “Soup” Cheesy Corn Bread

Ingredients

  • 1 medium onion, finely chopped
  • 1/2 cup water
  • 1 teaspoon salt
  • 6 tablespoons (3/4 stick) butter, softened
  • 6 to 8 oz. queso fresco, crumbled or ricotta cheese
  • 4 large eggs
  • 2 cups yellow corn meal
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

 

Directions

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.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Paraguayan “Soup” Cheesy Corn Bread

Add to Folder Cancel

recipe added successfully!

Paraguayan “Soup” Cheesy Corn Bread was added to your  folder.

Close

share with your friends

Paraguayan “Soup” Cheesy Corn Bread