Recipe: Sopa Paraguaya

Sopa Paraguaya is a "poor mans" dish from Paraguay. Thanks to friend Hugo Estigarribia I can share this recipe. Its the best kind of corn bread i could ever taste.


Ingredients
2 cans cream of corn (if you can get this, I explain below how to make that yourself)

3 portions mozzarella cheese (whole milk)  or more if you like it cheesy

2 small/medium sized yellow onions chopped fine. 

4 eggs 

1 ½ cups of enriched coarse yellow corn meal
200 gram of salted butter - cut into slices

1 cup whole milk
Salt to taste 

Mix all ingredients in a large mixing bowl.

Cut all ingredients into small pieces.

If you cant get cream of corn, like if you leave in a country where there is not such a thing available in the stores, you can make this yourself.

Use 4 corn cobs and cut the corn down with a knife.

Put all in a blender and let it blend until you have a smooth cream.
Add a bit water if necessary, depending how much fluid is in your corn.

After mixing put it in 13x9 clear Pyrex dish (or whatever size fits it nicely) and bake at 190 degrees for 50-60 minutes. The top should start to turn brown in spots and its done.

Remove from oven and let sit for a few minutes before trying to cut into squares. It tastes great hot, but it is not easy to cut until it cools off.

Traditionally its served with a beef soup, but you can also eat it as it is or with a stew.

Enjoy !