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June 29th, 2014

Chipa Guazu

We love this traditional comfort food which is essential in Paraguay for gatherings and national holidays.
  • Prep: 15 minutes
  • Cook: 45 minutes
  • Total time: 1 hour
  • Recipe serves: 4-8


  • 3 onions
  • 4 whole corn cobs (out of which you take the grains) or 500 -700 g frozen corn (one pound or some more)
  • 500g cream cheese (it can be mozzarella cheese, one pound)
  • 6 eggs, well beaten
  • 1 1/2 cups milk
  • salt and pepper (to taste)
  • 1/2 cup corn oil


  1. In a pan, put the oil, when it is hot, add the onions, let them fry for some minutes, then add the milk, and let it cook some eight minutes and transfer in a big bowl.
  2. Grate the corn grains or blend it only shortly. They still should have some texture.
  3. Add the cheese in the bowl (cut into very thin slices), then the beaten eggs, the corn , the salt and the pepper and beat thoroughly. This dough is rather liquid. Check the salt to taste.
  4. Put this mixture into a greased pan, and take it to a 180º C (350°F) pre heated oven, until it is golden on top (will take abaout 45 minutes).
  5. Let this stand for five minutes and cut in pieces before serving it. 

Note: I used a 25-35 cm pan. Cooking time is depending from the size of your mold!

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