Sopa Paraguaya

Ingredients9

• corn flour (masa harina)500 g
• Paraguayan cheese or mozzarella, grated300 g
• milk250 ml
• butter, melted100 g
• onion, finely chopped1 large
• eggs3
• sugar1 tbsp
• salt1 tsp
• baking powder1 tsp

Method

1. Preheat the oven to 180°C (350°F) and grease a 9‑inch (23 cm) round baking pan.
2. Sauté the chopped onion in a little butter over medium heat until soft and translucent, then set aside to cool.
3. In a large bowl combine the corn flour, grated cheese, sugar, salt, and baking powder, mixing well.
4. In another bowl whisk the melted butter, milk, and eggs together, then stir in the cooled onions.
5. Pour the wet mixture into the dry ingredients and stir until just combined; the batter will be thick.
6. Transfer the batter to the prepared pan, smoothing the top with a spatula.
7. Bake for 45‑50 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
8. Allow the sopa paraguaya to cool for 10 minutes before slicing and serving warm.