Sopa paraguaya y mazamorra

Preheat the oven to 350°F (175°C).

Grease a baking dish with butter.

Sauté chopped onion in butter until translucent, about 5 minutes.

In a large bowl, mix cornmeal, baking powder, salt, and black pepper.

In another bowl, whisk together milk and eggs until well combined.

Add the sautéed onions to the cornmeal mixture.

Pour the milk and egg mixture into the cornmeal mixture and stir until smooth.

Fold in grated cheese until evenly distributed.

Pour the batter into the prepared baking dish.

Bake for 40-50 minutes, until the top is golden and a toothpick comes out clean.

Allow to cool for 10 minutes before slicing.

Serve warm as a side dish or snack.

Allergens