Paraguayan Cornbread (Chipa Guasu)
Chipa guasu Say it: CHEE-pah gwah-SOO
Chipa guasu is a beloved Paraguayan side dish that is essentially a rich, savory cornbread made with fresh corn kernels, onions, cheese, and milk. It is a staple at family gatherings, barbecues (asados), and festive occasions throughout Paraguay. The texture is moist and dense with a slightly crumbly edge, while the flavor is a comforting balance of sweet corn and salty cheese. What makes it special is its use of fresh corn rather than cornmeal alone, giving it an authentic Paraguayan character that sets it apart from other Latin American cornbreads.
Paraguayan Cornbread (Chipa Guasu)
Chipa guasu
Pronounced CHEE-pah gwah-SOO
- Serves
- 8
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Level
- Easy
Also nut-free.
Allergens: contains milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with oil or butter.
Heat the oil in a skillet over medium heat. Add the chopped onions and cook until soft and translucent, about 8 minutes. Set aside to cool slightly.
In a blender or food processor, combine 3 cups (450 g) of the corn kernels with the milk and blend until mostly smooth but still slightly chunky.
In a large bowl, beat the eggs until frothy. Stir in the blended corn mixture, the remaining whole corn kernels, cooked onions, crumbled cheese, cornmeal, salt, and pepper. Mix until well combined.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. The edges should be slightly crisp while the center remains moist.
Let cool for 10 minutes before slicing and serving warm.
Regional variants
Some families add a handful of chopped fresh herbs such as parsley or scallions. A slightly sweeter modern version occasionally includes a small amount of sugar, though this is not traditional.
Cook's notes
- Use the freshest sweet corn possible for the best flavor; frozen corn can be substituted in a pinch but thaw and drain well first.
- Traditional versions use Paraguayan queso paraguayo; queso fresco or a mild feta are the closest widely available substitutes.
- Do not overbake or the chipa guasu will dry out; it is meant to have a moist, almost pudding-like interior.
Serve with
Grilled meats, chorizo, or any Paraguayan asado; also pairs well with tereré or cold beer.
Make ahead and storage
Can be baked a day ahead and reheated in a 300°F (150°C) oven for 15 minutes. Leftovers keep in the refrigerator up to 3 days.
