PARAGUAYAN CORNBREAD - SOPA PARAGUAYA
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
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
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Saima Hafeez
[email protected]This sopa paraguaya is the perfect side dish for any meal.
shivam Kashyap
[email protected]I love the crispy crust and the tender interior.
prabin rai
[email protected]This is the perfect comfort food.
Javarus Fulton
[email protected]I can't wait to make this again.
Nazrul FF
[email protected]This is a must-try recipe!
Maurisha Loots
[email protected]I'm so glad I found this recipe.
M Shoaib M
[email protected]Yum!
dui pal
[email protected]5 stars!
KAYON HENRY
[email protected]This recipe is a keeper. I will definitely be making it again.
Arelys Rivas
[email protected]I made this for my family and they all loved it. Even my picky kids ate it up!
Wilson Kigozi
[email protected]This is the best sopa paraguaya I've ever had! The cornmeal gives it a unique flavor and texture that I love.
Hugo Flores
[email protected]I've never had sopa paraguaya before, but I'm so glad I tried this recipe. It was easy to make and turned out perfectly.
Ugwosie Chinecherem
[email protected]This sopa paraguaya was a hit! It had a wonderful texture and flavor. I especially enjoyed the crispy crust.