Sweets & Baking
Sopa paraguaya – hearty corn cake
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Despite the name, it's not a soup, but a juicy oven cake.
Timing
- Preparation: 25 min.
- Cooking/Baking: 45 mins.
- Rest/Cool: Cool down for 10 minutes
Estimated nutrition
per piece · Calculated for 8 pieces.
- Energy
- ≈ 325 kcal
- Protein
- ≈ 8.7 g
- Carbohydrates
- ≈ 35.8 g
- Fat
- ≈ 15.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 300 g fine yellow corn flour (not corn starch) · ≈ 300 g · Assumed quantity / reference product
Mais Stärke (C446000) - 3 eggs (M) · ≈ 150 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 200 g mild white cheese, crumbled · ≈ 200 g · Assumed quantity / reference product
Salzlakenkäse aus Kuhmilch, Hirtenkäse, mind. 45 % Fett i. Tr. (M052000) - 350 ml milk · ≈ 350 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 2 onions (240 g) · ≈ 240 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 80g butter · ≈ 80 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000)
Not included in the base calculation
- 1 tsp salt after cheese · Salt or small seasoning amount; no salt/micronutrient calculation
- black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g fine yellow corn flour (not corn starch)
- 3 eggs (M)
- 200 g mild white cheese, crumbled
- 350 ml milk
- 2 onions (240 g)
- 80g butter
- 1 tsp salt after cheese
- black pepper
Instructions
- Preheat oven to 180 °C top/bottom heat; Grease a baking dish measuring approx. 25 x 20 cm.
- Finely dice the onions and slowly fry them in half the butter for 8-10 minutes until translucent; let cool.
- Whisk eggs with milk and remaining melted butter, stir in cornmeal and let it swell for 5 minutes.
- Fold in onions and crumbled cheese. Taste for cheese salinity; the mixture should be difficult to flow and not dry.
- Pour into the tin and bake for 40-45 minutes until golden brown, until the center is set. Let rest for 10 minutes before cutting.
Tips
- Sopa paraguaya uses corn flour; Chipa guasu in the same chapter uses whole/fresh corn kernels.
- Food safety: Coarse polenta and corn starch are not the same as fine corn flour; Test consistency if necessary.
- Technology: Germany: Fine yellow corn flour from international shops, mild shepherd's cheese as a labeled alternative to Queso Paraguay.
