Easy Cheese Cornbread
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
15 mins
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Total Time
1 hr 15 mins
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Servings
24
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Calories
412 kcal
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Course
Side Dish
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Cuisine
American, Paraguayan
Easy Cheese Cornbread
Description
This cheese cornbread begins by cooking chopped onions in butter and salt until softened, then cooling the mixture with buttermilk. The batter is made by combining frothy eggs, cornmeal, baking powder, optional anise seeds, and crumbled queso panela cheese for richness. The batter is poured into baking dishes coated with cornmeal to prevent sticking and add texture to the crust.
The cornbread bakes at a moderate temperature to develop a golden crust while keeping the interior moist and tender. The onions add a gentle sweetness balanced by the salt and cheese, making it a satisfying side or snack.
Leftovers keep well refrigerated for up to five days and can be reheated in the oven wrapped in foil or briefly in the microwave, though oven reheating helps maintain moisture.
Ingredients
- 5 medium onion chopped
- 226 gr butter 1 cup, melted and cooled; or lard, shortening, or canola oil
- 1 kg. Queso Panela Crumbled into small pieces, or queso blanco
- 4 cups milk room temperature, whole
- 10 large egg room temperature
- 2 teaspoons kosher salt
- 2 tablespoons baking powder Our secret ingredient for a light Sopa Paraguaya, non-aluminum
- 800 gr. yellow cornmeal Quaker brand
- 1-½ tablespoons anise seeds , optional but highly recommended
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and position the oven rack in the middle.
- Prepare Baking Dish: Grease (2) 13'' x 9'' baking dish with butter, ensuring all sides and corners are well coated. Sprinkle cornmeal evenly over the greased baking dish, covering the bottom and sides. Gently shake off any excess cornmeal from the dish. Set the prepared baking dish aside.
- Cook Onions: In a large skillet over medium-high heat, melt the butter. Add the chopped onions and salt to the skillet and cook them until they become soft and transparent; do not let them brown for about 5 to 10 minutes. Remove the skillet from heat, and stir in half of the buttermilk. Set aside to cool to room temperature.
- Prepare Batter: In a large mixing bowl, beat the eggs until frothy. Add the cooled onion mixture, cornmeal, anise seeds (rubbed to release flavor), and the remaining buttermilk. Whisk everything together until thoroughly combined, then gently stir in the cheese.
- 📌(Resist the urge to add extra cornmeal. The batter will have a runny consistency, but this is intentional to keep the Sopa Paraguaya light and prevent it from becoming too dense).
- Bake: Transfer the cornmeal mixture to the prepared baking dish and tap it gently to even it out. Bake it in the oven until it turns golden brown and the center is set, about 50 to 60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Serve: Allow the Sopa Paraguaya to cool in the pan for 10 to 15 minutes, then cut it into squares and serve it warm.
Notes
- Store leftover cornbread in an airtight container in the refrigerator for up to 5 days.
- Reheat wrapped in foil in a 350°F oven to maintain moisture or microwave briefly, but avoid overheating.
- For longer storage, freeze tightly wrapped cornbread for up to one month; thaw overnight before reheating.
User Reviews
Overall Rating
5
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