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Sopa Paraguaya (Paraguayan Cornbread)


Paraguayan cornbread is a dense, very moist, flavorful dish that is occasionally prepared using the drippings from a roast chicken, much like a Yorkshire pudding is made with beef fat. Lacking a chicken or beef drippings, butter and oil stand in as substitutes in this hearty dish, which can accompany chili, stews and soup on a cold winter night.

It's also a nutritional powerhouse: one serving has practically all the whole grains you're supposed to be getting per day, there's lots of protein from the cheese, and with a couple of minor tweaks it can be made with very little cholesterol.

At a glance

12 servings
Nutrition information


Choose your measure:

  • 1 tablespoon unsalted butter
  • 1 tablespoon corn or vegetable oil
  • 1 cup diced onion
  • 1/4 cup each diced red and green pepper
  • 1 1/2 cups whole cornmeal
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1/2 cup low-fat cottage cheese
  • 2 large eggs
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 2 teaspoons baking powder
  • 1 1/2 cups fresh or frozen corn kernels
  • 1 cup Monterey or pepperjack cheese, grated


  1. Preheat the oven to 375°F. Grease a 9" x 9" pan that's at least 2" deep, or a shallow 2-quart casserole dish.
  2. In a medium skillet over medium heat, melt the butter and pour in the oil.
  3. Add the onions and cook until translucent, stirring occasionally.
  4. Add the peppers and cook for 1 more minute. Remove from the heat and cool to room temperature.
  5. In a large bowl, combine the cornmeal and milk.
  6. Stir in the sugar, cottage cheese, eggs, salt, pepper, and baking powder.
  7. Stir in the corn kernels and cooled onion mixture.
  8. Stir in the cheese, and then transfer the batter to the prepared pan.
  9. Bake for 40 to 45 minutes, until the center doesn't wobble when lightly touched with your finger.
  10. Remove from the oven, serve warm.
  11. Store, well-covered in the fridge for up to 5 days.

Nutrition Information

  • Serving Size 2" square, 107g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 172 cal
  • Calories from Fat
  • Total Fat 7g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 48mg
  • Sodium 534mg
  • Total Carbohydrate 20g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.