Recipe

Chipa Guasu - Paraguayan Cheesy Cornbread

Savory Delight: Cheesy Cornbread from Paraguay

4.6 out of 5

Chipa Guasu is a traditional Paraguayan dish that showcases the rich flavors of corn and cheese. This hearty and comforting cornbread is a staple in Paraguayan cuisine, often enjoyed as a side dish or a main course.

Side Dish› Chipa guasu

Cuisine of the Americas› South American cuisine› Paraguayan cuisine

Preparation time

15 minutes

Cooking time

45-50 minutes

Total time

60-65 minutes

Yields

6 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free flour), Nut-free, Soy-free, Lactose-free (if using lactose-free milk and cheese)

Allergens

Milk, Eggs, Wheat (if using all-purpose flour)

Not suitable for

Vegan, Dairy-free, Egg-free, Paleo, Keto

Ingredients

4 cups (480g) corn kernels, fresh or frozen 4 cups (480g) corn kernels, fresh or frozen
1 cup (240ml) whole milk 1 cup (240ml) whole milk
4 eggs 4 eggs
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
2 cups (200g) grated mozzarella cheese 2 cups (200g) grated mozzarella cheese
1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat: 16g (8g saturated)
Carbohydrates: 32g (6g sugars)
Protein: 14g
Fiber: 3g
Salt: 1.2g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a baking dish.
2.
In a blender, combine the corn kernels and milk. Blend until smooth.
3.
In a large mixing bowl, whisk together the corn mixture, eggs, flour, baking powder, salt, smoked paprika, and melted butter.
4.
Fold in the grated mozzarella cheese, parsley, and chives.
5.
Pour the batter into the greased baking dish and smooth the top.
6.
Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7.
Allow the Chipa Guasu to cool for a few minutes before serving.

Treat your ingredients with care...

Corn kernels — If using fresh corn, boil the corn until tender and then cut the kernels off the cob. If using frozen corn, thaw it before blending.
Smoked paprika — Use a good quality smoked paprika to enhance the smoky flavor of the dish.
Mozzarella cheese — You can substitute mozzarella with other mild and meltable cheeses like cheddar or Monterey Jack.

Tips & Tricks

For a spicier kick, add a pinch of cayenne pepper to the batter.
Serve Chipa Guasu warm with a dollop of sour cream or salsa for extra flavor.
Leftover Chipa Guasu can be reheated in the oven or toaster oven for a few minutes to regain its freshness.
Customize the recipe by adding diced bell peppers or jalapenos for added texture and heat.
Make sure to blend the corn and milk mixture until smooth to achieve a creamy consistency.

Serving advice

Chipa Guasu is best served warm as a side dish with grilled meats, stews, or soups. It can also be enjoyed as a main course with a fresh salad on the side.

Presentation advice

To enhance the presentation, cut the Chipa Guasu into squares or wedges and arrange them on a platter. Garnish with fresh parsley or chives for a pop of color.