Sopa Paraguaya Recipe
dense, flourless cornbread stuffed with peppers, onions, and cheese
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Cooking tools:
- Oven
- Baking pan
- Baking dish
- Cast iron skillet
- Skillet
- Pastry brush
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Stove
- Spatula
- Cutting board
- Chef's knife
- Grater
- Paper towel
- Cooling rack
Ingredients
- 1 tablespoon (14g) butter
- 1 tablespoon (14g) corn or vegetable oil
- 1 cup (156g) diced onion
- 1/4 cup (43g) diced red bell pepper
- 1/4 cup (43g) diced green bell pepper
- 1 1/2 cups (248g) yellow cornmeal
- 1 cup (227g) milk
- 2 tablespoons (25g) granulated sugar
- 1/2 cup (113g) cottage cheese, low-fat or nonfat are fine
- 2 large eggs
- 1 teaspoon table salt
- 1/4 to 1/2 teaspoon coarsely ground black pepper, to taste
- 2 teaspoons baking powder
- 1 1/2 cups fresh (227g) or frozen (184g) corn kernels
- 1 cup (113g) grated Monterey Jack or pepperjack cheese
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