Sopa Paraguaya Recipe
Precooked cornmeal soaks up the milk and eggs to form a custardy, dense crumb instead of a dry cornbread texture, while sautéing the onion first (rather than adding it raw) takes away any harshness and layers in sweetness that runs through the whole loaf.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 12
Ingredients
- 2 cups precooked yellow cornmeal (harina de maíz precocida)
- 1 cup yellow onion, finely chopped
- 1/2 cup unsalted butter
- 2 tbsp vegetable oil
- 2 cups queso fresco, crumbled
- 2 cups whole milk
- 4 eggs large eggs
- 1 tsp salt
Nutrition per serving
- Calories
- 127
- Protein
- 4g
- Carbs
- 7g
- Fat
- 9g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or oil.
- 2In a skillet, melt the butter with the vegetable oil over medium heat. Add the chopped onion and cook, stirring often, for 5-7 minutes, until soft and translucent but not browned. Set aside to cool slightly.
- 3In a large bowl, whisk the eggs with the milk until combined.
- 4Stir the cornmeal and salt into the egg mixture, then fold in the crumbled queso fresco and the cooked onion (including any butter left in the skillet). The batter will be thick and closer to a spoonable mixture than a pourable one.
- 5Spread the batter evenly into the prepared baking dish, smoothing the top with a spatula.
- 6Bake for 45-50 minutes, until the top is deep golden and a knife inserted in the center comes out clean rather than wet.
- 7Let the sopa paraguaya rest in the pan for at least 10 minutes before slicing into squares; it firms up noticeably as it cools.
Tips & variations
- Use precooked cornmeal labeled for arepas or masarepa, not raw cornmeal or coarse polenta, since it hydrates and sets differently and won't give the right dense, moist texture.
- No queso fresco available? A mix of mozzarella and feta or a mild farmer's cheese gets close to the same salty, slightly tangy flavor.
- Stir in 1 cup of fresh or frozen corn kernels for extra sweetness and texture, a common addition in Paraguayan and Argentine home kitchens.
- For a richer version, swap up to half the milk for sour cream.
Storage & reheating
Store cooled sopa paraguaya covered in the refrigerator for up to 4 days. Reheat individual squares in a 325°F (165°C) oven for about 10 minutes, or microwave for 30-45 seconds; the oven keeps the top from turning rubbery.
Tips from the Tulo kitchen
- Letting the sautéed onion cool for a few minutes before mixing it into the eggs keeps the eggs from scrambling on contact.
- If the top browns too quickly before the center sets, tent the dish loosely with foil for the last 15 minutes of baking.
FAQ
Is sopa paraguaya actually a soup?
No. Despite the name, it's a dense, savory cornbread. The name is thought to come from an early version of the recipe that was more liquid before it thickened into today's baked dish.
Can I use fresh corn instead of cornmeal?
Fresh corn can be added for texture and sweetness, but it can't replace the precooked cornmeal entirely, since the cornmeal is what gives the loaf its structure and moist, dense crumb.
What's the difference between sopa paraguaya and chipa guasu?
Chipa guasu is a similar Paraguayan corn dish but made with fresh corn kernels and little to no cornmeal, giving it a looser, more pudding-like texture, while sopa paraguaya is firmer and sliceable.
Can I make this ahead for a gathering?
Yes. Bake it a day ahead, cool completely, cover, and refrigerate; reheat whole in a 325°F (165°C) oven for about 20 minutes before serving.