Paraguayan Cornbread Sopa Paraguaya Recipes

PARAGUAYAN CHEESE & ONION CORNBREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In a small skillet, heat two tablespoons olive oil in over medium-high heat. Add two sliced or chopped onions and sauté until translucent, about 5 minutes. Remove from heat and let cool.
• In a mixing bowl, whisk four egg yolks with 10 oz cheese and a teaspoon of salt. Mix in the sautéed onions and one cup of milk. Add 1/2 pound corn flour and whisk until incorporated. Pour in the remaining milk and mix with a tablespoon of chopped fresh rosemary, if using.
• In a separate bowl, beat the four egg whites on high speed until foamy and stiff peak forms. Fold into the cornmeal mixture.
• Grease a 9" non-stick round or square baking dish with two tablespoons of olive oil. Pour in the mixture and bake until golden brown, for 30-35 minutes. Let cool and slice into wedges or squares.

SOPA PARAGUYA (CORNBREAD)

Steps:

• Set oven rack just below under center and heat to 375F (190C)
• Pour 1 Tablespoon of olive oil in a standard loaf pan (about 9x5in) loaf pan and rub it around the edges with a paper towel
• Pour in a ¼ cup of cornmeal and gently shake it around to coat the sides and bottom of the pan. Set aside for later.
• In a large skillet, heat 1 Tablespoon olive oil on low. Sauté onions slowly until tender and translucent (not brown). Set aside and cool to room temperature.
• Beat the eggs in a medium bowl
• Add milk, spices, and cooled onions
• Chop or grate mozzarella
• Sprinkle 1/3 of a cup of cornmeal uniformly in the pan, and 1/3 of the mozzarella evenly over it. Pour or spoon 1/3 of the wet mixture on top
• Repeat
• Repeat again (It will look very wet)
• Bake for 1 hour on top of a baking sheet until fluffy and slightly browned. Do not overcook or it will be too dry
• Set on a rack to cool completely
• Loosen loaf by going around the edges with a knife or spatula. Set a cutting board or plate on top and flip to get it out
• Slice and enjoy!

PARAGUAYAN CORNBREAD - SOPA PARAGUAYA

Steps:

• Heat oven to 375 degrees F.
• Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
• Beat egg whites just until soft peaks form; fold into batter.
• Pour into greased 2-quart casserole.
• Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.

PARAGUAYAN CORNBREAD (SOPA PARAGUAYA)

Steps:

• Preheat the oven to 400*. With a pastry brush coat the bottom and sides of an 81/2-or 9-inch square shallow baking dish with 1 Tblsp. of the soft butter, then scatter 1 Tblsp. 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 the jar of an electric blender and blend at high speed until it becomes a smooth puree.
• In a large bowl, combine the pureed corn, cornmeal, milk, 1/4 cup olive oil, grated munster cheese and salt, and mix thoroughly.
• In a heavy 8- to 10-inch skillet, heat the remaining tablespoon of oil over moderate heat. Add the onions and cook, stirring frequently, for 4 or 5 minutes, or until they are soft and transparent but not brown.
• With a rubber spatula, scrape the onions into the corn and cornmeal mixture. Beat the egg whites with a whisk or an electric mixer until they are firm enough to form unwavering peaks on the beater when it is lifted out of the bowl.
• Beat the yolks in a separate bowl until they are thick and lemon colored, then fold them into the egg whites. Gently but thoroughly fold the combined eggs into the corn mixture, then pour it into the prepared baking dish.
• Dot the top with the remaing 1 Tblsp. of the butter. Bake in the middle of the oven for 45 minutes.