Sopa Paraguaya

This is the second recipe I'm posting in my little series of traditional dishes of Paraguay. One of the most known dishes is a soup thats not a soup. I heard the legend how this dish was first created and will paste the story I found in Wikipedia here:

"The most accurate and most credible historical fact has Don Carlos Antonio Lopez (according to Paraguayan historians, the founder of the Paraguayan State, governor of his country between 1841 and 1862) and one of his cooks (called "machú" in Guarani language) as main characters.
It is told that the great governor, a really obese man, liked the "tykuetî" or white soup elaborated with milk, Paraguay cheese (fresh cheese), egg and corn flour.
One day, on an involuntary mistake, the machú put too much corn flour to the mixture. Near the noon, she found herself with two problems: first, that wasn’t the base mixture for the tykuetî; and second, she didn't have time to start over the process, or replace the favorite dish with another. So, showing off a decided attitude, a mix of fear and wit, she poured the mixture on an iron container and cooked it in the "tatakua" (the Guarani word for "hole of fire", a rustic oven made of clay and adobe), from which she obtained a solid soup. Don Carlos, after tasting it, found it very delicious and immediately named it "sopa paraguaya".
In some places it is also called "Paraguay Soup"."

(http://en.wikipedia.org/wiki/Sopa_paraguaya) Thanks, Wiki!

Now, my favorite recipe for this delicious cake-like bread.

Sopa Paraguaya

1/2 cup cream

1 small onion, diced

1/2 cup flour (I sometimes use a flour/corn flour mixture)

2 tsp. baking powder

2 cups grated cheese (fresh, if you can get it)

4 eggs

1 can of corn ( if you like to have a moist cake, put the juice in too)

1 1/2 tsp salt

Put all of the ingredients into a blender and blend for a while. Pour the mixture into a 9"x13" (or a little smaller) greased baking pan and bake at low heat for 45 minutes. Turn off the oven and leave the oven door slightly open and let the sopa cool down for about an hour.

This bread is great for eating with soup or like we do with a barbeque. Or just make it for a light lunch or supper! Hope you try it and like it.