Best Paraguayan Cornbread Recipes

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PARAGUAYAN CORNBREAD (SOPA PARAGUAYA)



Paraguayan Cornbread (Sopa Paraguaya) image

Make and share this Paraguayan Cornbread (Sopa Paraguaya) recipe from Food.com.

Provided by CJAY8248

Categories     Breads

Time 1h10m

Yield 1 pan cornbread, 6 serving(s)

Number Of Ingredients 11

2 tablespoons soft butter
1 tablespoon flour or 1 tablespoon freshly grated parmesan cheese
1 1/2 cups fresh corn kernels from 3 ears of corn or 1 1/2 cups sub 1 1/2 cups thoroughly defrosted frozen corn
1 1/2 cups yellow cornmeal
2/3 cup milk
1/4 cup plus 1 tblsp. olive oil
1 1/2 cups freshly grated muenster cheese
1 teaspoon salt
1/2 cup coarsely chopped onion
3 egg whites
3 egg yolks

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.

Nutrition Facts : Calories 419.7, Fat 26, SaturatedFat 10.7, Cholesterol 124.1, Sodium 660, Carbohydrate 34.4, Fiber 3.2, Sugar 3.5, Protein 14.5

PARAGUAYAN CHEESE CORNBREAD-SOPA PARAGUAYA



Paraguayan Cheese Cornbread-Sopa Paraguaya image

Despite the title, this recipe is not a soup. It is actually a hearty cornbread, flavored with cheese and onions. In Paraguay it is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.

Provided by Olha7397

Categories     Quick Breads

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 tablespoons butter
1 large sweet onion, finely chopped
1 cup farmer cheese or 1 cup cottage cheese
1 cup grated muenster cheese or 1 cup other mild cheese
2 cups cornmeal
2 cups corn kernels, grated or 1 (16 ounce) can cream-style corn
1 teaspoon salt
1 cup milk
6 eggs, separated

Steps:

  • Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
  • Set aside.
  • Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
  • Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
  • Beat the egg whites until soft peaks form and fold them into the batter.
  • Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 531, Fat 29.5, SaturatedFat 16.1, Cholesterol 277.7, Sodium 724.6, Carbohydrate 48.1, Fiber 4.6, Sugar 2.4, Protein 21.6

SOPA PARAGUAYA (PARAGUAYAN CORNBREAD)



Sopa Paraguaya (Paraguayan Cornbread) image

A lighter version of a traditional Paraguayan dish blending indigenous Guarani starches with Spanish seasonings. (From "Lighten Up".)

Provided by realbirdlady

Categories     Breads

Time 50m

Yield 8 wedges, 8 serving(s)

Number Of Ingredients 15

cooking spray
2 tablespoons parmesan cheese, grated
1 tablespoon butter
1 tablespoon vegetable oil
1 cup onion, chopped
1/3 cup green bell pepper, chopped
2 cups fresh corn kernels (about four med. ears)
1/2 cup low fat cottage cheese
1 1/2 cups cornmeal
3/4 cup cheese (3 oz)
1/2 cup skim milk
1 teaspoon salt
1/2 teaspoon black pepper
4 large egg whites
1/2 teaspoon cream of tartar

Steps:

  • Preheat oven to 400°F.
  • Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside.
  • Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft.
  • Place onion mixture in a food processor. Add 1 1/2 cup corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
  • Place pureed mixture in a large bowl. Stir in remaining corn, cornmeal, cheese, milk, salt, and pepper.
  • Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
  • Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
  • Spoon batter into prepared pan.
  • Bake 30 minutes or until wooden pick inserted in center comes out clean. (Cover loosely with foil if top becomes too brown before the center is done.).
  • Cool in pan 10 minutes on a wire rack.
  • Cut into wedges.

Nutrition Facts : Calories 222.2, Fat 7.7, SaturatedFat 3.4, Cholesterol 13.1, Sodium 530.9, Carbohydrate 29.8, Fiber 3.1, Sugar 2.6, Protein 10.3

PARAGUAYAN CORNBREAD - SOPA PARAGUAYA



Paraguayan Cornbread - Sopa Paraguaya image

This cheese-laden loaf is boldly spiced, and in Paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels.

Provided by Olha7397

Categories     Quick Breads

Time 1h10m

Yield 9-12 serving(s)

Number Of Ingredients 14

1 1/2 cups boiling water
1 cup cornmeal
2 tablespoons margarine or 2 tablespoons butter, softened
3 eggs, separated
1/2 cup milk
1/2 cup cottage cheese (4 ounces)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 (8 ounce) can whole kernel corn, drained
1 cup shredded monterey jack cheese (4 ounces)
1 small onion, chopped

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.

Nutrition Facts : Calories 188.8, Fat 9.8, SaturatedFat 4.1, Cholesterol 85.3, Sodium 563.5, Carbohydrate 17.4, Fiber 1.6, Sugar 1.3, Protein 9

PARAGUAYAN CORNBREAD



PARAGUAYAN CORNBREAD image

Number Of Ingredients 12

1 cu green onions
2 T butter
2 cu flour
1/2 cu sugar
2 T plus 2 t baking pwdr
1 1/2 t cayenne
2 cu yellow cornmeal
4 eggs
1 1/2 cream style corn
2 cu grated cheddar cheese
3/4 cu cottage cheese
1/2 cu corn oil

Steps:

  • Saute green onions in butter until soft. Set aside. Sift: flour, sugar, baking pwdr, salt and cayenne. Stir in cornmeal. Add eggs, corn, green onions, cheddar cheese, cottage cheese and oil. Beat until just mixed. Do not overbeat. Pour in a greased 13x9" pan. Bake @ 375 for 30-40 min. Lightly brown on top

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