• 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 cup grated or crumbled cheese (such as Paraguayan queso fresco or feta cheese)
  • 1 medium onion, finely chopped
  • 2 tablespoons vegetable oil or melted butter
  • 2 cups milk
  • 3 eggs
  • 1 teaspoon baking powder
  • Salt to taste


  1. Preheat the oven to 180°C (350°F). Grease a baking dish or cast-iron skillet.
  2. In a large mixing bowl, combine the cornmeal, all-purpose flour, grated cheese, and chopped onion.
  3. In a separate bowl, whisk together the vegetable oil or melted butter, milk, and eggs until well combined.
  4. Pour the milk mixture into the dry ingredients and stir until the batter is smooth and evenly mixed.
  5. Add the baking powder and salt to the batter and stir to incorporate.
  6. Pour the batter into the greased baking dish or skillet, spreading it out evenly.
  7. Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let it cool slightly before serving.
  9. Cut into squares or wedges and serve the Sopa Paraguaya warm or at room temperature.

Sopa Paraguaya is a staple in Paraguayan cuisine, often enjoyed as a side dish with meals or as a snack. Despite its name (“sopa” meaning “soup” in Spanish), it is actually a dense and flavorful cornbread that incorporates cheese and onion for added taste. It’s a delicious representation of Paraguayan culinary heritage.



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