Sopa Paraguaya (Paraguayan Cornbread)
Makes 12 servings. Recipe is adapted by Cynthia L. Nobles from a King Arthur Flour recipe. Nobles said, “Sopa Paraguaya literally translates as Paraguayan Soup, and legend has it that this dense, flavor-packed cornbread is actually the result of a soup recipe gone awry. In Paraguay, this classic is traditionally served with asado (grilled meat).
4 tbls. unsalted butter
1 1/2 cups chopped onion
1/2 cup diced bell pepper
1 16-oz. bag frozen corn
1 1/4 cups evaporated milk
1 1/2 cups fine cornmeal
1/2 cup cottage cheese
2 large eggs, slightly beaten
1 tsp. iodized salt
1/2 tsp. black pepper
2 tsp. baking powder
1 cup shredded cheddar cheese
1. Preheat oven to 375 F. Generously grease the inside of a 9 x 9 x 2 baking pan with cooking spray. In a large, heavy-bottomed saucepan, melt butter and saute onion and bell pepper until onion is translucent. Add frozen corn and evaporated milk and simmer 3 minutes. Remove from heat.
2. Stir in cornmeal and cottage cheese and mix well. Add eggs, salt, black pepper and baking powder and mix well.
3. Stir in cheddar cheese and pour mixture into prepared pan.
4. Bake 35-40 minutes until dark golden brown and center doesn’t wobble when lightly touched with your finger. Serve warm.