Corn Bread – Sopa Paraguaya

This specialty is called “Sopa paraguaya” in Paraguay, although it is not a soup. It is served with meat soup, but goes equally well with saucy meat dishes or on a party buffet.

Peel and finely dice the onions. Heat half of the butter and sauté the onion cubes in it until soft and light yellow. Brush an ovenproof dish (25×30 cm) with oil. Drain the corn kernels, preheat the oven.

Melt the remaining butter and stir through with the curd and cheese when cooled. In another baking bowl, knead together corn kernels, milk, cornmeal and salt. Then fold in the curd mixture and onions.

Separate the eggs. Beat the yolks with the whisk of an electric hand mixer until thick and light cream. Whip the egg whites to stiff peaks. start by folding in the egg yolks, then the stiffly beaten egg whites loosely but thoroughly into the batter.

Fill the dough into the mold and bake in the oven on the middle rack for 30 minutes until golden brown. Either serve in the pan or cut the bread into rectangular pieces and arrange on a plate.

Serve lukewarm.

Electric oven: degree: 200

convection oven: degree: 180

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