-
15
minPrep Time -
50
minCook Time -
65
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Bread
- Allergens:gluten
- Seasons:summer,fall
- Cuisines:
- Courses:dinner,lunch,brunch
Recipe Description
A delightful vegan twist on the classic Paraguayan cornbread, Sopa Paraguaya. This savory and moist bread is infused with onions and spiced with fresh jalapeños for a kick.
Ingredients
- 2 cups of yellow cornmeal
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 cup of vegetable oil
- 2 cups of unsweetened soy milk
- 2 tablespoons of sugar
- 1 large onion, diced
- 2 jalapeños, seeded and finely chopped
- Salt to taste
Steps:
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
- In another bowl, whisk together the vegetable oil, soy milk, and sugar.
- Combine the wet and dry ingredients until well mixed. Fold in the onions and jalapeños.
- Pour the batter into the prepared baking dish.
- Let it cool before slicing and serving.
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