Sopa Paraaguaya (Paraguayan Cornbread) is a traditional Paraguayan recipe for a classic cornbread made with cheese and onion. The full recipe is presented here and I hope you enjoy this classic Paraguayan dish of: Paraguayan Cornbread (Sopa Paraaguaya).
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Paraguayan cornbread is often baked in the drippings from a roast chicken
Ingredients:
1 tbsp chicken drippings (or use butter)
1 tablespoon corn or vegetable oil
150g onion, diced
45g red bell pepper, diced (optional)
45g green bell pepper, diced (optional)
250g yellow cornmeal
250ml milk
2 tbsp granulated sugar
115g cottage cheese
2 large eggs
1 tbsp salt
1/4 to 1/2 tsp coarsely ground black pepper (or to taste)
2 tsp baking powder
225g fresh corn kernels
115g grated Monterey Jack or pepperjack cheese
Method:
Pre-heat the oven to 180°C. Grease a 22 x 22cm oven-safe casserole or baking dish that's at least 5cm deep and set aside.
In a medium-sized frying pan or skillet over medium heat, melt the chicken drippings or butter and pour in the oil. Add the onions and cook until translucent, stirring occasionally (about 5 minutes). If you're going to bake in a 25cm cast-iron pan, go ahead and use it to sauté the vegetables.
Add the peppers and cook for 1 more minute. Remove from the heat and set aside to cool to room temperature. If you're using the same pan to bake the bread, remove the vegetables. There's no need to wash the pan; just wipe out any stray bits of stuck-on vegetables.
In a large bowl, combine the cornmeal and milk. Stir in the sugar, cottage cheese, eggs, salt, pepper, and baking powder.
Now stir in the corn kernels and the cooled onion mixture before stirring in the cheese.
Pour this batter into the prepared baking dish. If you're using the same pan in which you sautéed the vegetables, grease it again, using non-stick vegetable oil or lard.
Transfer to the centre of your pre-heated oven and bake for 40 to 45 minutes (in a 22 x 22cm pan), or 30 to 35 minutes (in a 25cm square cast-iron pan), until the centre of the bread feels set when lightly touched with your finger, and the edges are beginning to brown.
Remove from the oven, cut in squares or wedges, and serve warm.
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