Sopa Paraguaya
Sopa Paraguaya
(6)
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| gluten free | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 12 to 16 servings |
Ingredients
- 1 tablespoon butter
- 1 tablespoon corn or vegetable oil
- 1 cup diced onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1 1/2 cups cornmeal
- 1 cup milk
- 2 tablespoons sugar
- 1/2 cup cottage cheese; low-fat or nonfat are fine
- 2 large eggs
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon coarsely ground black pepper, to taste
- 2 teaspoons baking powder
- 1 1/2 cups fresh or frozen corn kernels
- 1 cup grated Monterey Jack or pepperjack cheese
Directions
1) Preheat the oven to 375°F. Grease a 9" x 9" pan that's at least 2" deep; a shallow 2-quart casserole dish; or a 10" cast-iron skillet (at least 2" deep).
2) In a medium skillet over medium heat, melt the butter and pour in the oil. Add the onions and cook until translucent, stirring occasionally. If you're going to bake in a 10" cast-iron skillet, go ahead and use it to sauté the vegetables.
3) Add the peppers and cook for 1 more minute. Remove from the heat and cool to room temperature. If you're using the same skillet to bake the bread, remove the vegetables. There's no need to wash the pan; just wipe out any stray bits of stuck-on veggie.
4) In a large bowl, combine the cornmeal and milk.
5) Stir in the sugar, cottage cheese, eggs, salt, pepper, and baking powder.
6) Stir in the corn kernels and cooled onion mixture.
7) Stir in the cheese, and then transfer the batter to the prepared pan. If you're using the same skillet in which you sautéed the vegetables, grease it again, using non-stick vegetable oil pan spray or shortening.
8) Bake for 40 to 45 minutes (in a 9" x 9" pan), or 30 to 35 minutes (in a 10" cast-iron skillet), until the center feels set when lightly touched with your finger, and the edges are beginning to brown.
9) Remove from the oven, cut in squares or wedges, and serve warm.
Yield: 12 to 16 servings.
Reviews
- 10/12/2011
- This is a great recipe! Tastes great and with a great big salad it's filling enough to be a light meal when your vegetarian friends come calling. Fast, easy and different. Yummy!
- 11/01/2010
- Fantastic, I couldn't have hoped for a better gluten-free cornbread recipe. So moist and satisfying, with a perfect hint of sweetness.
- 08/10/2009
- As a Paraguayan-American I was so happy to see this recipe here. Sopa Paraguaya is total confort food for us and is found in most Paraguayan tables. The recipe looks great and I know how wonderful this taste. The only thing I should mention is that in Paraguay the "Sopa Paraguaya" NEVER has peppers (green or red) but... if its good like the others said, then who cares... Enjoy! :)
- 06/29/2009
- Preparation went quickly and easily. I made it in a ceramic baking pan (yellow) and it blended beautifully with the finished product. The richness of the cornbread made it a lot more than cornbread. It had a wonderful flavor or better the flavors blended beautifully. I am going back for another piece. It is delicious.
- 06/29/2009
- I loved this cornbread. I read the recipe and had to make it right away. Lucky I had all ingredients at home. I wish I had had a pot of chili to go with it. I did not use pepper jack, I think that would have made it better. I even heated it up the next morning for breakfast with some extra butter on top. Yum.
- 06/26/2009
- This is a wonderful, moist cornbread. I didn't have much cheese, so it didn't taste cheesy, but it was still divine: moist and interesting. I'll never make a different recipe again, this is just too good. You can't stop eating it.
