Sopa paraguaya – corn bread with cheese

Ingredients

• 300 g finely ground cornmeal, not cornflour (cornstarch)
• 3 onions, thinly sliced
• 300 g mild fresh cheese or grated mild cheese
• 4 eggs
• 4 dl whole milk
• 80 g butter
• 1 tsp salt
• butter for the dish

Method

1. 1Preheat the oven to 180 °C. Butter a dish measuring about 20 × 25 cm.
2. 2Cook onions gently in butter for 10 minutes until soft. Cool slightly.
3. 3Lightly whisk eggs with milk and salt. Stir in cornmeal, onion with its butter and crumbled or grated cheese.
4. 4Pour into the dish and bake for 35–45 minutes until golden and set in the centre.
5. 5Rest for 10 minutes before cutting into squares. Serve warm.