Sopa Paraguaya: Cheese and Onion Cornbread

  • prep time10 min
  • total time 55 min
  • serves 16

This zesty and satisfying bread from Paraguay makes a great side dish, snack or on-the-go breakfast.

Courtesy of Regina Braun,, Calgary

68 Ratings
Directions for: Sopa Paraguaya: Cheese and Onion Cornbread


¼ cup (50 mL) butter

1 large onion, sliced

3 ½ oz (100 g) mild cheese, shredded

1 cup (250 mL) cottage cheese

1 cup (250 mL) milk

5 eggs, beaten

2 cups (500 mL) cornmeal

1 tsp (5 mL) salt

1 tsp (5 mL) baking powder


1. Preheat oven to 350˚F (180ºC). Line 8-inch (2 L) square baking dish with parchment paper.

2. In large frying pan, melt butter over medium heat. Add onion; sauté for 3 to 5 minutes.

3. Remove from heat and stir in shredded cheese (it will melt), cottage cheese, milk and eggs.

4. Sprinkle cornmeal, salt and baking powder over cheese mixture; stir to combine.

5. Scrape batter into baking dish. Bake for 45 to 60 minutes, or until top is golden brown.

See more: Bake, Bread, Breakfast, Comfort Food, Eggs/Dairy, Great Canadian Cookbook, GCC cheese


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