Beth Cooks the Internet: Sopa Paraguaya

To a medium skillet, add 1 cup of corn oil.

Add 1 diced small onion and cook until translucent.

Remove from heat and add 1.5 teaspoons of salt.

Blend 1 cup of corn into a coarse puree.

Separate 8 eggs and whisk the whites until frothy and white.

Carefully add one yolk at a time to the egg whites, bringing the batter together.

Mix 4 cups of pre-cooked cornmeal with the pureed corn.

Stir in the cooked onion with the corn oil.

Add half of the milk (2 cups) and 8 oz of grated monster cheese, folding until combined.

Add the remaining egg mixture and the final 2 cups of milk, stirring until combined.

The mixture will look wet like a cake batter.

Pour the batter into a prepared 9 by 13 inch baking pan.

Bake at 375°F for 40 to 45 minutes until a toothpick comes out clean.

Equipment Needed

Allergens