Sopa Paragauya is not a soup at all but a delicious cheesy corn bread. A lovely Paraguayan dish you are sure to love.
- 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