Sopa paraguaya, which translates to Paraguayan cornbread, is a delightful dish that combines the flavors of corn, cheese, and onions. Originating in Paraguay, it is a popular street food and is often served as a side dish or appetizer. It has a unique texture that is both soft and crumbly, and its cheesy, savory flavor is sure to please. With its simple ingredients and easy preparation, sopa paraguaya is a great option for a quick and tasty meal.
Check out the recipes below so you can choose the best recipe for yourself!
PARAGUAYAN CHEESE & ONION CORNBREAD
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a small skillet, heat two tablespoons olive oil in over medium-high heat. Add two sliced or chopped onions and sauté until translucent, about 5 minutes. Remove from heat and let cool.
- In a mixing bowl, whisk four egg yolks with 10 oz cheese and a teaspoon of salt. Mix in the sautéed onions and one cup of milk. Add 1/2 pound corn flour and whisk until incorporated. Pour in the remaining milk and mix with a tablespoon of chopped fresh rosemary, if using.
- In a separate bowl, beat the four egg whites on high speed until foamy and stiff peak forms. Fold into the cornmeal mixture.
- Grease a 9" non-stick round or square baking dish with two tablespoons of olive oil. Pour in the mixture and bake until golden brown, for 30-35 minutes. Let cool and slice into wedges or squares.
Nutrition Facts : Calories 231 kcal, Carbohydrate 21 g, Protein 7 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 408 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SOPA PARAGUYA (CORNBREAD)
Sopa Paraguya (Cornbread)
Provided by Patrick Jaszewski
Categories Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Set oven rack just below under center and heat to 375F (190C)
- Pour 1 Tablespoon of olive oil in a standard loaf pan (about 9x5in) loaf pan and rub it around the edges with a paper towel
- Pour in a ¼ cup of cornmeal and gently shake it around to coat the sides and bottom of the pan. Set aside for later.
- In a large skillet, heat 1 Tablespoon olive oil on low. Sauté onions slowly until tender and translucent (not brown). Set aside and cool to room temperature.
- Beat the eggs in a medium bowl
- Add milk, spices, and cooled onions
- Chop or grate mozzarella
- Sprinkle 1/3 of a cup of cornmeal uniformly in the pan, and 1/3 of the mozzarella evenly over it. Pour or spoon 1/3 of the wet mixture on top
- Repeat
- Repeat again (It will look very wet)
- Bake for 1 hour on top of a baking sheet until fluffy and slightly browned. Do not overcook or it will be too dry
- Set on a rack to cool completely
- Loosen loaf by going around the edges with a knife or spatula. Set a cutting board or plate on top and flip to get it out
- Slice and enjoy!
PARAGUAYAN CORNBREAD - SOPA PARAGUAYA
This cheese-laden loaf is boldly spiced, and in Paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels.
Provided by Olha7397
Categories Quick Breads
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees F.
- Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
- Beat egg whites just until soft peaks form; fold into batter.
- Pour into greased 2-quart casserole.
- Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.
Nutrition Facts : Calories 188.8, Fat 9.8, SaturatedFat 4.1, Cholesterol 85.3, Sodium 563.5, Carbohydrate 17.4, Fiber 1.6, Sugar 1.3, Protein 9
PARAGUAYAN CORNBREAD (SOPA PARAGUAYA)
Make and share this Paraguayan Cornbread (Sopa Paraguaya) recipe from Food.com.
Provided by CJAY8248
Categories Breads
Time 1h10m
Yield 1 pan cornbread, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400*. With a pastry brush coat the bottom and sides of an 81/2-or 9-inch square shallow baking dish with 1 Tblsp. of the soft butter, then scatter 1 Tblsp. of flour or grated parmesan over the bottom of the dish.
- Tip the dish from side to side to spread the flour or cheese evenly on the buttered surfaces and set the dish aside.
- Place the corn in the jar of an electric blender and blend at high speed until it becomes a smooth puree.
- In a large bowl, combine the pureed corn, cornmeal, milk, 1/4 cup olive oil, grated munster cheese and salt, and mix thoroughly.
- In a heavy 8- to 10-inch skillet, heat the remaining tablespoon of oil over moderate heat. Add the onions and cook, stirring frequently, for 4 or 5 minutes, or until they are soft and transparent but not brown.
- With a rubber spatula, scrape the onions into the corn and cornmeal mixture. Beat the egg whites with a whisk or an electric mixer until they are firm enough to form unwavering peaks on the beater when it is lifted out of the bowl.
- Beat the yolks in a separate bowl until they are thick and lemon colored, then fold them into the egg whites. Gently but thoroughly fold the combined eggs into the corn mixture, then pour it into the prepared baking dish.
- Dot the top with the remaing 1 Tblsp. of the butter. Bake in the middle of the oven for 45 minutes.
Nutrition Facts : Calories 419.7, Fat 26, SaturatedFat 10.7, Cholesterol 124.1, Sodium 660, Carbohydrate 34.4, Fiber 3.2, Sugar 3.5, Protein 14.5
Here are the tips to make Sopa Paraguaya:
- Use fresh, high-quality ingredients.
- Make sure that the cornmeal is finely ground, as this will help the sopa paragua to have a smooth texture.
- If you do not have a blender, you can use a food processer to mix the ingredients together.
- Be sure to grease the pan well before pouring in the batter, as this will help to prevent the sopa paragua from sticking.
- Bake the sopa paragua in a preheated to ensure that it cooks evenly.
Conclusion:
Sopa paragua is a delicious and easy-to-make Paraguaya dish that is perfect for any occasion. The tips above will help you make a perfect sopa paragua every time. So, what are you waiting for? Try this recipe today and enjoy this delicious dish with your family and friends. You won't be regretted.
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