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Sopa Paraguaya a corn bread with cheese and eggs

Sopa Paraguaya

Sopa Paragauya is not a soup at all but a delicious cheesy corn bread.  A lovely Paraguayan dish you are sure to love.
Course Bread
Cuisine Paraguayan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 437kcal
Author Darlene at International Cuisine


  • 2 1/2 cups corn flour
  • 2 cups Milk
  • 4 Onions white, chopped finely
  • 12 oz. Queso paraguay grated, or as an alternative use 9 oz. mozzarella and 3 oz. grated parmesan
  • 4 Eggs
  • Salt to taste
  • Black pepper to taste
  • 1 Tablespoon Vegetable oil


  • Preheat oven to 350 F.
  • In a skillet cook the onions until translucent, add salt and pepper
  • In a bowl, whisk the eggs until they become foamy.
  • In a separate bowl, add the corn flour, then the cooked onion and the milk, and mix.
  • Add the eggs and the cheese grated. Mix well.
  • Grease a baking dish with oil and pour the mixture in it.
  • Bake for 30 to 40 minutes or until the surface is golden brown. Poke the sopa paraguaya with a toothpick, it should come out clean.
  • Let cool and cut into individual pieces.


Calories: 437kcal | Carbohydrates: 50g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 804mg | Potassium: 282mg | Fiber: 1g | Sugar: 5g | Vitamin A: 587IU | Vitamin C: 4mg | Calcium: 477mg | Iron: 1mg