Recipe

Sopa Paraguaya with a Twist

Cheesy Cornbread Delight: A Modern Take on Sopa Paraguaya

4.7 out of 5

Sopa Paraguaya is a traditional dish from Paraguayan cuisine that combines the flavors of cornbread and cheese. This recipe adds a twist to the classic by incorporating additional ingredients to enhance the taste and texture.

Bread› Corn Bread› Sopa Paraguaya

Cuisine of the Americas› South American cuisine› Paraguayan cuisine

Preparation time

15 minutes

Cooking time

35-40 minutes

Total time

50-55 minutes

Yields

6 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Soy-free, Lactose-free (if using lactose-free cheese and buttermilk)

Allergens

Dairy (cheese, butter, buttermilk), Eggs

Not suitable for

Vegan, Dairy-free

Ingredients

2 cups (240g) cornmeal 2 cups (240g) cornmeal
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 tablespoon baking powder 1 tablespoon baking powder
1 teaspoon salt 1 teaspoon salt
1/2 teaspoon black pepper 1/2 teaspoon black pepper
1/2 teaspoon paprika 1/2 teaspoon paprika
1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
3 eggs 3 eggs
1 cup (120g) shredded cheddar cheese 1 cup (120g) shredded cheddar cheese
1/2 cup (60g) diced bell peppers 1/2 cup (60g) diced bell peppers
2 jalapenos, seeded and diced 2 jalapenos, seeded and diced
1/2 cup (60g) diced onions 1/2 cup (60g) diced onions

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 18g, 10g
Carbohydrates (total, sugars): 32g, 3g
Protein: 9g
Fiber: 3g
Salt: 1.2g

Preparation

1.
Preheat the oven to 180°C (350°F) and grease a baking dish.
2.
In a large bowl, combine the cornmeal, flour, baking powder, salt, black pepper, paprika, and cayenne pepper.
3.
In a separate bowl, whisk together the melted butter, buttermilk, and eggs.
4.
Pour the wet ingredients into the dry ingredients and mix until well combined.
5.
Stir in the shredded cheddar cheese, diced bell peppers, jalapenos, and onions.
6.
Pour the mixture into the greased baking dish and spread it evenly.
7.
Bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8.
Allow the Sopa Paraguaya to cool for a few minutes before serving.

Treat your ingredients with care...

Cornmeal — Make sure to use fine cornmeal for a smoother texture in the final dish.
Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Bell peppers and jalapenos — Adjust the amount of these ingredients according to your spice preference. You can also remove the seeds from the jalapenos for a milder flavor.
Cheddar cheese — Feel free to experiment with different types of cheese, such as Monterey Jack or Pepper Jack, to add variety to the dish.
Onions — You can use white or yellow onions for this recipe, depending on your preference.

Tips & Tricks

For a crispier top, broil the Sopa Paraguaya for a couple of minutes after baking.
Serve the Sopa Paraguaya warm with a dollop of sour cream or salsa for added flavor.
Leftovers can be reheated in the oven or microwave for a quick and delicious snack.
Customize the recipe by adding cooked bacon, diced ham, or sautéed mushrooms for extra flavor.
If you prefer a milder version, reduce the amount of jalapenos or omit them altogether.

Serving advice

Serve the Sopa Paraguaya as a side dish with grilled meats, roasted vegetables, or a fresh salad. It can also be enjoyed as a main course with a side of soup or stew.

Presentation advice

Cut the Sopa Paraguaya into squares or wedges and arrange them on a platter. Garnish with fresh herbs, such as parsley or cilantro, for a pop of color. Serve on a rustic wooden board or a traditional Paraguayan ceramic plate for an authentic touch.