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Easy Paraguayan Sopa Paraguaya
A dense, savoury Paraguayan cornbread packed with cheese and sauteed onion, baked until set and golden on top — closer to a rich cornbread than the soup its name suggests.
Ingredients
Instructions
Mix the cornmeal with cheese and sauteed onion.
Stir in the beaten eggs until you have a thick, well-combined batter rather than a runny one.
Pour the batter into a well-greased baking dish, smoothing the top so it bakes into an even layer.
Bake at 180C for 40-45 minutes, until the top turns deep golden and a skewer inserted in the centre comes out clean.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
