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Sopa Paraguaya

PARAGUAY

Cheesy Cornbread

SUBMITTED BY

Margarita

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Margarita showed me my new favorite way to enjoy the best BBQ side dish: cornbread.

If you’ve never heard of Sopa Paraguaya, prepare to meet your new favorite BBQ side dish. Despite the name, which translates to “Paraguayan soup,” this dish isn’t a soup at all — it’s a dense, custardy cornbread casserole loaded with cheese and onion. Its rich history and unbeatable texture make it a standout addition to any backyard cookout spread.

A Dish Born from a Kitchen Accident

Legend has it that Sopa Paraguaya was created by accident in the 19th century, during the reign of Paraguayan President Carlos Antonio López. As the story goes, a royal cook was preparing a traditional corn soup when she added too much cornmeal, thickening the liquid into a solid mass instead of a broth. Rather than discard the mistake, the cook baked it, and a national dish was born. The name stuck even though the texture transformed entirely, and today Sopa Paraguaya is considered one of Paraguay’s most iconic culinary exports.

A Staple of Paraguayan Asado Culture

Long before American backyard barbecues, Paraguay had its own grilling tradition: asado, a slow-cooked feast of grilled meats shared among family and friends. Sopa Paraguaya has been a fixture at asado gatherings for generations, prized for its ability to soak up smoky, savory juices while offering a cheesy, slightly sweet contrast to grilled beef and sausage. This pairing of smoky meat and rich cornbread casserole is exactly why the dish translates so naturally to modern American BBQs.

Why It Works So Well on the BBQ Table

Sopa Paraguaya brings something different to a cookout spread. Unlike traditional cornbread, it’s moist, dense, and almost custard-like thanks to the combination of eggs, milk, and butter mixed directly into the cornmeal. Melted mozzarella throughout adds richness, while chunks of cheese folded in at the end create pockets of gooey texture in every bite. It holds up well next to grilled meats, doesn’t dry out on a buffet table, and can be made ahead of time, making it a practical and crowd-pleasing choice for any BBQ host.

A New Tradition for Your Next Cookout

Whether you’re hosting a summer BBQ or looking to bring something unexpected to a potluck, Sopa Paraguaya delivers history, comfort, and flavor in every cheesy bite. It’s proof that some of the best side dishes come from centuries-old traditions — and sometimes, happy accidents.

Sopa Paraguaya

Servings 12
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Ingredients
  

  • 2¼ cups PAN yellow corn meal
  • 3 cups lukewarm whole milk
  • ¾ cup melted butter
  • 4 eggs very well beaten or blended for 5 seconds in a blender
  • 1 onion chopped, optional
  • 16 oz polly-o mozzarella cheese
  • salt to taste

Instructions
 

  • Pre-heat oven to 400℉. Generously butter a deep dish pan.
  • If using, sautee the chopped onions. Set aside and let cool.
  • Cut some of the mozzarella cheese into chunks (½ inch-ish is fine and it's okay if that varies) to make one up. Set it aside.
  • Shred the rest of the cheese.
  • In a large bowl, mix in all the wet ingredients first: milk, butter, eggs, the shredded cheese. Ensure the liquids aren't too hot where they will scrabble your eggs. Add in the onions, if using.
  • Add in the cornmeal and mix until it’s a thick, creamy, clumpy homogenous mixture. Add more milk or cornmeal if it’s too dry or too wet.
  • Once a homogeneous mixture has been formed, fold in the 1 cup of chunked cheese and quickly add it to the prepared baking dish. Cornmeal absorbs liquid pretty quickly so if it sits for too long, it will become too thick.
  • Bake for 35-40 minutes but start peaking at it through the window around the 30 minute mark. It’ll be done when it's golden on the top and solid in the middle.
  • Cool slightly, slice, and serve.
Course: Snack
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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