Sopa Paraguaya
16 serving
A dense, creamy, cheesy cornbread from Paraguay. The exact providence of this dish is unclear, either having roots in a Cario-Guarani dish, or being created by the accidental inclusion of too much cornmeal in corn soup.
Paraguay
Ingredients
Instructions
Instructions
Preheat oven to 375.F Grease a 8x13" baking pan.
2.
Heat oil in a medium skillet over medium heat. Fry onion, stirring occasionally, until translucent.
Process corn to a coarse puree.
In a large bowl, beat the egg whites until light, frothy, and white, at least tripled in volume. Whisk in the yolks one at a time.
Combine the cornmeal and corn puree, mixing to incorporate. Add onion along with corn oil and mix thoroughly. Adding alternately in two batches, mix in the milk, cheese, and egg mixture, folding to fully combine. Mixture should resemble cake batter. Pour into prepared pan.
Bake 45 minutes until top is golden brown and moist crumbs cling to a probe when inserted in the center. Let cool 20 minutes before serving.