Paraguayan Cornbread (Sopa Paraguaya)

A little taste of Paraguay from World Gospel Mission’s International Cookbook

Is there anything better than warm bread from the oven? Can you smell it? Freshly baked bread is like a warm hug on a chilly day. This cornbread offers all the warm feelings of its traditional counterpart, but with the added yummy goodness of cheese. In the WGM test kitchen, we paired our cornbread with a piping hot bowl of chili, but this recipe gives you flexibility to shine as a side to most meals. Enjoy!

(Our linguistically talented friends might wonder why this is called "Sopa Paraguaya" when sopa means soup, not bread. Well, apparently it's a joke in Paraguay. According to missionary Larry Carr: "It's maybe the only sopa that you can eat with your fingers. The Paraguayans have fun explaining it." So, there you go; humor is one of those things that doesn't always translate!)


  • 1 med. onion
  • 1/2 cup oil
  • 2 1/2 cups Paraguayan cheese (use mozzarella as a substitute)
  • 2 1/2 cups milk
  • 2 eggs
  • 2 1/2 cups cornmeal
  • 1/2 cup flour
  • 2 tsp. salt


Paraguayan Cornbread: Gather all the ingredients

Gather all of your ingredients for this tasty treat.

Paraguayan Cornbread: sauté a medium-sized onion

Begin by chopping your medium-sized onion and placing it in a skillet with hot oil to begin the sauté process.

Paraguayan Cornbread: mix the wet ingredients
Paraguayan Cornbread: mix in the dry ingredients

After mixing together the eggs and milk, add the onions, oil, and cheese.

Next, add the dry ingredients. In goes the cornmeal, flour, and salt.

Paraguayan Cornbread: pour the batter into a greased 9x13 pan
Paraguayan Cornbread: bake for 30 minutes at 375 degrees

Pour the mixed ingredients into a greased 9x13 pan.

Place the pan into a preheated oven for about 30 minutes at 375 degrees.

Paraguayan Cornbread: Enjoy!

Cornbread will be firm when done. Now, it’s time to enjoy!

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RECIPE: Paraguayan Cornbread