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Sopa Paraguaya - Cheesy Cornbread Recipe

Course: Quickbread, Snack
Cuisine: Paraguay, South American
Servings: 8 servings
Calories: 301kcal

Ingredients

  • 2 tablespoons butter
  • 1 small onion chopped
  • 1 1/2 cups yellow cornmeal
  • 1 cup milk
  • 2 tablespoons sugar
  • 1/2 cup sour cream
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons baking powder
  • 1 1/2 cups canned corn kernels or frozen corn kernels, defrosted
  • 1 cup pepper jack cheese grated

Instructions

  • Preheat oven to 375 F.
  • Using a 10" cast iron skillet, melt the butter. Saute the onions until softened. Turn off heat and spread onions evenly in the pan.
  • In a large bowl, combine cornmeal, pepper, baking powder, sugar and salt.
  • In a small bowl, whisk together the milk, sour cream and eggs. Whisk well until thoroughly combined. Add to flour mixture and mix until thoroughly combined.
  • Fold in the cheese and corn. Add this batter on top of onions in skillet. Spread in an even layer.
  • Bake for 35 minutes, until golden brown.

Nutrition

Calories: 301kcal | Carbohydrates: 35g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 433mg | Potassium: 373mg | Fiber: 4g | Sugar: 7g | Vitamin A: 471IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 1mg
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