How I make Sopa Paraguaya. Paraguayan Corn Cheese and Onion Corn Bread.

Preheat the oven to 400 degrees.

Chop 1 large onion and cook until translucent, then set aside to cool.

Finely chop 1 pound of mozzarella cheese as a substitute for Paraguayan cheese.

Separate 8 egg yolks from the whites.

Add 14.75 ounces of kernel corn to the mixture.

Add sweet corn cream style to the mixture.

Fill the empty can with corn flour and add it to the mixture.

Add 2 tablespoons of Parmesan cheese to the mixture.

Fill the empty corn can with whole milk twice and add it to the mixture.

Season the mixture with 3 teaspoons of salt.

Melt 6 ounces of butter and add it to the mixture.

Mix all the ingredients until achieving a semi-liquid consistency.

Beat the 8 egg whites until stiff peaks form.

Gently fold the beaten egg whites into the mixture to keep it fluffy.

Transfer the mixture into a well-buttered pan.

Shake the mixture to even it out in the pan.

Bake in the preheated oven for 40 minutes.

Equipment Needed

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