Sopa Paraguaya.

Cornbread. This is a post for cornbread. Granted, this cornbread has a bizarre name, but that’s because it’s a Paraguayan savoury cheese and onion cornbread. But I can see you’re not fooled. Anyone can see that sopa resembles soup, and in fact that’s what it translates as.


There is a legendary story about the origin of this dish and name dating back to the founder and first president of the Paraguayan state. One day his cook was preparing one of his favorite meals, a soup made with cheese, onions, eggs and cornflour.

Once it was too late to start over, the cook realized she had added too much cornflour. In an attempt to salvage the dish and have something ready to serve, she baked the thick ‘soup’. Her employer was delighted with the result and named the dish ‘Sopa Paraguaya’. (Thanks Wikipedia)


Smothered in butter, it is a great snack, or serve it with a soup for lunch. Bonus – it’s gluten free.



1 large onion, sliced

1 Tbsp. butter

100g grated cheese

250g cottage cheese

250ml milk

5 eggs

1 Tsp. salt

1 Tsp. baking powder

320g polenta


Preheat oven to about 180C. Melt the butter in a frying pan and sauté the onion until soft. Turn the heat down and throw in the grated cheese – stir until it melts. Turn off the heat and add the rest of the ingredients one at a time, making sure it’s mixed. Transfer the batter to a lined tin and bake for 25-30 minutes, or until brown on top.



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