Best 2 Paraguayan Cornbread Recipes

**Unveil the Delights of Paraguayan Cornbread: A Culinary Journey through Three Unique Recipes**

Embark on a culinary adventure to Paraguay, a land renowned for its vibrant culture and delectable cuisine. Among its many culinary treasures, Paraguayan cornbread stands out as a staple dish deeply embedded in the nation's culinary heritage. Prepared with freshly milled cornmeal, this versatile bread takes on various forms, each offering a distinct taste and texture. In this article, we present three remarkable recipes that showcase the versatility of Paraguayan cornbread: the traditional Chipa Guasu, the delectable Chipa Barrero, and the sweet and savory Chipa So'o. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you through the process of creating authentic Paraguayan cornbread that will tantalize your taste buds and transport you to the heart of this South American gem.

Here are our top 2 tried and tested recipes!

PARAGUAYAN CORNBREAD - SOPA PARAGUAYA

Paraguayan Cornbread - Sopa Paraguaya image

This cheese-laden loaf is boldly spiced, and in Paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels.

Provided by Olha7397

Categories Quick Breads

Time 1h10m

Yield 9-12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups boiling water
1 cup cornmeal
2 tablespoons margarine or 2 tablespoons butter, softened
3 eggs, separated
1/2 cup milk
1/2 cup cottage cheese (4 ounces)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 (8 ounce) can whole kernel corn, drained
1 cup shredded monterey jack cheese (4 ounces)
1 small onion, chopped

Steps:

Heat oven to 375 degrees F.
Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
Beat egg whites just until soft peaks form; fold into batter.
Pour into greased 2-quart casserole.
Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.

Nutrition Facts : Calories 188.8, Fat 9.8, SaturatedFat 4.1, Cholesterol 85.3, Sodium 563.5, Carbohydrate 17.4, Fiber 1.6, Sugar 1.3, Protein 9

PARAGUAYAN CORNBREAD

PARAGUAYAN CORNBREAD image

Number Of Ingredients 12

Ingredients

1 cu green onions
2 T butter
2 cu flour
1/2 cu sugar
2 T plus 2 t baking pwdr
1 1/2 t cayenne
2 cu yellow cornmeal
4 eggs
1 1/2 cream style corn
2 cu grated cheddar cheese
3/4 cu cottage cheese
1/2 cu corn oil

Steps:

Saute green onions in butter until soft. Set aside. Sift: flour, sugar, baking pwdr, salt and cayenne. Stir in cornmeal. Add eggs, corn, green onions, cheddar cheese, cottage cheese and oil. Beat until just mixed. Do not overbeat. Pour in a greased 13x9" pan. Bake @ 375 for 30-40 min. Lightly brown on top

Tips:

Use fresh cornmeal for the best flavor and texture.
If you don't have fresh cornmeal, you can use store-bought cornmeal. Just be sure to check the expiration date.
Soak the cornmeal in milk for at least 30 minutes before baking. This will help to soften the cornmeal and make the bread more moist.
Use a cast iron skillet for baking the bread. This will help to create a crispy crust.
Serve the bread warm with butter, honey, or your favorite topping.

Conclusion:

Paraguayan cornbread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's easy to make and can be customized to your own taste preferences. So next time you're looking for a new bread recipe, give Paraguayan cornbread a try!