Sopa Paraguaya (Savoury Cornbread with Cheese and Onion)
Why this recipe works
- Soft onion depth: Gently cooking the onion in butter brings out sweetness without browning, giving the bread a rounded savoury base.
- Tender, rich crumb: Whole milk, eggs, butter, and cheese keep the maize batter moist and sliceable rather than dry or crumbly.
- Flexible serving style: It works warm from the oven, reheated in slices, or served alongside stews, grilled food, salads, or simple vegetable dishes.
Get the most out of this recipe
Authenticity notes
- Not actually a soup: The name translates as Paraguayan soup, but the dish is a baked maize, cheese, and onion bread served in slices.
- About the cheese: Cheddar gives an accessible, sharper finish; milder melting cheeses such as Gouda create a softer, creamier result.
Ingredient notes
- Use fine maize flour: Fine maize flour gives a smoother, more cohesive crumb. Coarser meal will make the texture more rustic and slightly grainier.
- Milk affects richness: Whole milk gives the bread a fuller, softer texture, while low-fat milk makes it lighter but a little less rich.
Texture tips
- Cook the onion gently: Aim for onions that are very soft and sweet but not browned; this keeps the flavour mellow and the crumb tender.
- Let it rest before slicing: A short rest after baking helps the centre settle, so the slices hold their shape more neatly.
Make-ahead tips
- Bake ahead: Cool the baked cornbread completely, then cover and refrigerate for up to 3 days.
- Reheat gently: Warm slices in a 180°C (355°F) oven until piping hot, or toast them gently in a dry frying pan.
- Freeze in slices: Freeze well-wrapped portions for easier reheating, then thaw before warming through.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Grease a baking dish with a little of the butter.
- Melt the remaining butter in a frying pan over medium heat. Thinly slice the onion, add it to the pan with 0.5 tsp of the salt, and cook for 10 to 12 minutes, stirring often, until very soft and sweet but not browned.
- Put the maize flour in a mixing bowl and whisk in the milk until smooth. Whisk in the eggs and the remaining salt until well combined.
- Stir the warm onions and any buttery juices into the batter. Fold in the cheddar cheese.
- Pour the mixture into the prepared baking dish and level the top. Bake for 30 minutes, or until set in the centre and golden on top.
- Rest for 5 minutes before slicing so it holds together neatly. Serve warm.
Recipe notes
Tips
- Slice the onion thinly and cook it gently until fully softened; this is what gives the bread its tender, savoury sweetness.
- If the top is browning too quickly before the centre is set, loosely cover the dish with foil for the final 10 minutes.
- Eggs should be fully cooked; this is especially important for young children, older adults, and anyone who is pregnant or immunocompromised.
Substitutions
- Replace Cheddar cheese with Gouda cheese for a milder, creamier finish.
- Replace Whole milk with Low-fat milk for a lighter crumb.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Reheat slices in a 180°C (355°F) oven for 8 to 10 minutes until piping hot, or toast gently in a dry frying pan. Freeze slices well wrapped for up to 2 months and reheat from thawed.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Eggs Milk
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