Paraguayan Sopa Paraguaya
A savory Paraguayan cornbread made with yellow cornmeal, sautéed onion, eggs, whole milk, and BelGioioso fresh mozzarella cheese. It bakes into a tender, sliceable vegetarian and gluten-free side dish.
- baked
- breakfast
- brunch
- butter
- cast iron
- comfort food
- cornbread
- dinner
- eggs
- entertaining
- family-style
- gluten-free
- holiday
- lunch
- make-ahead
- milk
- mozzarella
- nut-free
- onion
- paraguayan
- savory cornbread
- shellfish-free
- side dish
- snack
- sopa paraguaya
- south american
- soy-free
- vegetarian
- yellow cornmeal
- Cuisine
- Paraguayan
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Cook this recipe
- gluten-free yellow cornmeal-2 cups
- large eggs-4 each
- yellow onion-1 each
- whole milk-1 1/2 cups
- BelGioioso fresh mozzarella cheese-8 oz
- unsalted butter-1/4 cup + 1 tablespoon
- kosher salt-1 teaspoon
- gluten-free baking powder-1 teaspoon
Preheat the oven to 375°F; finely chop the onion, drain and cube the mozzarella, and keep the skillet ready for stovetop cooking and baking.
Keep fingertips curled back and the knife blade controlled while chopping the onion.
Melt 4 tablespoons butter in the skillet over medium heat, add the onion and salt, and sauté 8 to 10 minutes until the onion is soft and translucent.
Use caution around the hot skillet and melted butter to avoid burns.
Remove the skillet from the heat, scrape the buttery onions into a large bowl, and let them cool for 5 minutes so they do not scramble the eggs.
Let the onion mixture cool before adding eggs so the eggs do not scramble prematurely.
Whisk in the large eggs and whole milk until smooth and evenly blended.
Avoid tasting the batter after raw eggs are added.
Stir in the yellow cornmeal and gluten-free baking powder until a thick batter forms, then fold in the BelGioioso fresh mozzarella cubes.
Add the remaining 1 tablespoon butter to the warm skillet and swirl or brush it over the bottom and sides to grease the pan. Scrape the batter into the skillet, smooth the top, and bake 35 to 45 minutes until the edges are golden and the center is set and lightly firm.
Use oven mitts when handling the hot cast-iron skillet.
Bake until the center is fully set and not loose because the batter contains eggs.
Let the sopa paraguaya rest for 10 minutes before slicing so the crumb sets cleanly.
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