Chipa Guazu
Chipa refers to breads and cakes. Guazu means “the biggest.” Chipa Guazu is the biggest of a wide variety of chipas that is eaten with just about every meal in Paraguayan cuisine. Chipa guazu is a cake made with fresh corn, sautéed onions, and Paraguayan cheese. The corn cake is flourless, without any baking powder and soda. It has almost a quiche-like consistency.
Equipment
- food processor
- standing mixer
- 10” spring form pan
Ingredients
- 6 cups corn
- 4 large eggs
- 1/2 cup milk
- 1/2 cup olive oil
- 1 medium onion diced
- 10 oz queso paraguayo
- 3 tsp salt
- 2 tsp black pepper
Instructions
- Heat up 3 tbsp of cooking oil in a sauté pan over medium high heat. Sauté the onions for 5 minutes until translucent. Let cool.
- Pulse the corn in a food processor until it is the consistency of oatmeal.
- In the bowl of a standing mixer, whisk the eggs, milk, cheese, salt and pepper.
- Mix in the corn and the rest of the oil.
- Preheat your oven to 400 degrees. Grease the spring form pan. Pour the batter into the pan.
- Bake the Chipa for 1 hour until golden brown on top. Let rest for an hour before serving.
