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    You are in: Home / Baking / Paraguayan Cornbread - Sopa Paraguaya Recipe
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    Paraguayan Cornbread - Sopa Paraguaya

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Olha's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 375 degrees F.
    2. 2
      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.
    3. 3
      Beat egg whites just until soft peaks form; fold into batter.
    4. 4
      Pour into greased 2-quart casserole.
    5. 5
      Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.

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    Ratings & Reviews:

    • on August 30, 2009

      45

      Very good recipe, the cornbread was so moist! I added a can of fire-roasted diced green chiles (drained), and did half sharp cheddar and half monterey jack cheese. I also used frozen corn (defrosted) instead of canned corn. Everyone loved it, and asked for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Paraguayan Cornbread - Sopa Paraguaya

    Serving Size: 1 (109 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 188.7
     
    Calories from Fat 88
    46%
    Total Fat 9.7 g
    15%
    Saturated Fat 4.1 g
    20%
    Cholesterol 85.3 mg
    28%
    Sodium 563.4 mg
    23%
    Total Carbohydrate 17.4 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.2 g
    5%
    Protein 8.9 g
    17%

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