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+ servings
5 from 2 votes
sopa paraguaya
Sopa paraguaya
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Sopa paraguaya is delicious traditional cheesy cornbread from Paraguay, which is prepared with corn flour, cheese, milk and onions. It is traditionally served with meats as well as soups.
Course: Appetizer, Side Dish
Cuisine: Latin American, Paraguayan, Vegetarian
Servings: 12 people
Author: Mike Benayoun
  • cups corn flour (extra fine cornmeal)
  • 2 cups milk
  • 4 onions
  • 12 oz. queso paraguay (or 9 oz/300g mozzarella and 3 oz/100g grated parmesan)
  • 4 eggs
  • Salt
  • Black pepper
  • Vegetable oil
  1. Preheat oven to 350 F / 180 C.

  2. Thinly slice the onion and fry them in a large skillet with a little oil until translucent for about 8 to 10 minutes. Season with salt and pepper.
  3. In a bowl, whisk the eggs until they become foamy.

  4. In a separate bowl, add the corn flour, then the onion and the milk, and mix.
  5. Add the eggs and the cheese cut into very small cubes or grated. Mix well.
  6. Grease a baking dish with oil and pour the mixture in it.
  7. Bake for 30 to 40 minutes or until the surface is golden brown. When you poke the sopa paraguaya with a toothpick, it should come out clean.

  8. Let cool and cut into individual squares.