• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sopa Paraquaya (Paraguayan Cornbread)

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 2 tb Butter; soft
  • 1 tb Flour; or 1 tb. freshly
  • ;grated parmesan cheese
  • 1 1/2 c Corn kernels; fresh from 3
  • ;ears of corn, or 1 1/2 cups
  • ;thoroughly defrosted frozen
  • ;corn kernels
  • 1 1/2 c Yellow cornmeal
  • 2/3 c Milk
  • 1/4 c Olive oil
  • 1 tb Olive oil
  • 1 1/2 c Munster cheese; freshly
  • ;grated
  • 1 ts Salt
  • 1/2 c Onions; coarsely chopped
  • 3 Egg; whites
  • 3 Egg; yolks


Preheat the oven to 400 degrees F. With a pastry brush coat the bottom and
sides of an 8 1/2 or 9 inch square shallow baking dish with 1 tablespoon of
the soft butter, then scatter 1 tablespoon of flour or grated parmesan over
the bottom of the dish. Tip the dish from side to side to spread the flour
or cheese evenly on the buttered surfaces and set the dish aside.

Place the corn in a food processor and puree at high speed. (To puree the
corn by hand, force it through a food mill set over a bowl. Discard any
pulp left in the mill.) In a large bowl, combine the pureed corn,
cornmeal, milk, 1/4 cup olive oil, grated Munster cheese and salt, and mix
thoroughly. NOTE if a spicy effect is desired, add Cayanne pepper to

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