Sopa Paraguaya (corn and cheese bread)

This is a favorite served in our home along with BBQ. In spite of it being bitterly cold the men ventured out and BBqed New Years Eve and I made Sopa to serve along side of it. This recipe is the best Sopa this side of Paraguay. It is often difficult to get something to taste like it's origin but this is bang on. To top it off it is gluten free and I felt good about being able to serve this to my friend who has Celiacs and loves her bread. It is moist and gooey with cheese, a real good treat. I have modified it a bit to make it somewhat lower fat and it is still good.1-500 ml container of 1% Cottage Cheese
4 cups of low fat sharp Cheddar or a combination of your favorite kinds of cheese
1 small onion chopped fine
4 eggs
1/4 cup of oil (original recipe calls for 1/3 cup but I don't notice a difference)
1 cup milk
1 1/2 cups corn flour (not corn meal)
1 cup of frozen corn (optional) I didn't add it this time.

Combine all ingredients and bake in a well greased (or sprayed) 9x13 pan.
Bake for 40-45 minutes in a 375 degree oven.
Serve warm or room temperature.

If you are a Sopa lover, you'll love this recipe. If this is new to you.........hey it is the new year, try something new.

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