Chepa Recipe from Paraguay with Butter, Eggs, Cheddar, Corn, and More


Chepa Recipe from Paraguay with Butter, Eggs, Cheddar, Corn, and More
Region / culture: Paraguay | Preparation time: 15 minutes | Cooking time: 50-60 minutes | Servings: 8



Chepa is a delicious and savory cornbread loaf that is perfect for serving as a side dish or snack. This recipe combines the rich flavors of sharp cheddar cheese with the hearty texture of cornmeal, creating a dish that is sure to please your taste buds.


Chepa has its origins in Southern cuisine, where cornbread is a staple dish. The addition of cheddar cheese to the traditional cornbread recipe adds a new level of flavor and richness to the dish, making it a popular choice for those looking for a tasty and satisfying side dish.


How to prepare

  1. In a mixing bowl, beat the butter until it becomes light and fluffy. Gradually add the eggs, one at a time, and beat well after each addition. Add the cheese and continue beating until the mixture becomes smooth. In a separate bowl, combine the cornmeal, salt, and baking powder. Gradually add this mixture to the cheese mixture, alternating with the milk. Keep beating until all the ingredients are well blended. Grease an 8-inch loaf pan with butter and spread the batter evenly into it. Cover the pan with aluminum foil. Preheat the oven to 375°F (191°C) and bake the loaf for 50 to 60 minutes, or until it becomes firm. Once baked, remove the loaf from the pan and let it cool on a wire rack.


  • Add diced jalapenos or green chilies for a spicy kick.
  • Mix in cooked bacon or ham for added flavor.
  • Substitute different types of cheese, such as pepper jack or mozzarella, for a unique twist.

Cooking Tips & Tricks

Be sure to beat the butter until it is light and fluffy to ensure a smooth and creamy texture in the final dish.

- Gradually adding the eggs and mixing well after each addition will help to incorporate air into the batter, resulting in a lighter loaf.

- Alternating the dry ingredients with the milk will help to prevent clumping and ensure a smooth and even batter.

- Greasing the loaf pan well before adding the batter will help to prevent sticking and ensure easy removal of the loaf after baking.

Serving Suggestions

Chepa is delicious served warm with a pat of butter or a drizzle of honey. It also pairs well with soups, stews, or chili.

Cooking Techniques


Ingredient Substitutions

Use vegetable oil or margarine in place of butter.

- Substitute almond or soy milk for dairy milk.

- Use gluten-free cornmeal for a gluten-free version of the recipe.

Make Ahead Tips

Chepa can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

Presentation Ideas

Slice Chepa into thick slices and arrange on a serving platter. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Serve Chepa alongside a hearty bowl of chili or a crisp green salad for a complete meal.

Storage and Reheating Instructions

Store leftover Chepa in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before serving.

Nutrition Information

Calories per serving

Each serving of Chepa contains approximately 320 calories.


Each serving of Chepa contains approximately 25 grams of carbohydrates.


Each serving of Chepa contains approximately 18 grams of fat.


Each serving of Chepa contains approximately 8 grams of protein.

Vitamins and minerals

Chepa is a good source of calcium, vitamin A, and iron.


Chepa contains dairy (cheese, butter, milk) and eggs.


Chepa is a rich and flavorful dish that is high in fat and calories, but also provides a good amount of protein and essential vitamins and minerals.


Chepa is a delicious and satisfying cornbread loaf that is perfect for serving as a side dish or snack. With its rich cheddar cheese flavor and hearty texture, this dish is sure to become a favorite at your next meal.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was during my travels in South America, where I stumbled upon a small village nestled in the Andes mountains. The people there welcomed me with open arms, inviting me into their homes and sharing their customs and traditions with me.

One day, I was invited to join a group of women as they prepared a traditional dish called Chepa. The aroma of the spices and herbs filled the air, and I watched in awe as they skillfully cooked the ingredients over an open fire. I knew immediately that I had to learn how to make this dish and bring a taste of South America back home with me.

The women graciously taught me their family recipe for Chepa, which has been passed down through generations. They explained that Chepa is a hearty stew made with a variety of vegetables, beans, and meats, all simmered together in a delicious broth infused with fragrant herbs and spices.

I was captivated by the flavors and textures of the dish, as well as the sense of community and tradition that surrounded it. As I sat down with the women to enjoy a bowl of Chepa, I felt a deep connection to the people and the land that had welcomed me so warmly.

After my time in the village came to an end, I made sure to jot down the recipe for Chepa in my journal, knowing that I wanted to share this culinary treasure with my family and friends back home. Over the years, I have continued to perfect the recipe, adding my own twist to it while still honoring the traditional flavors and techniques that I learned in that small village in the Andes.

To make Chepa, you will need:

- 1 lb of beef, cubed

- 1 onion, chopped

- 2 cloves of garlic, minced

- 2 carrots, sliced

- 2 potatoes, diced

- 1 cup of corn kernels

- 1 cup of green beans, chopped

- 1 can of black beans, drained and rinsed

- 1 can of diced tomatoes

- 6 cups of beef broth

- 1 tsp of cumin

- 1 tsp of paprika

- Salt and pepper to taste

- Fresh cilantro, chopped

In a large pot, heat some oil over medium heat and add the beef, onion, and garlic. Cook until the beef is browned and the onions are soft. Add the carrots, potatoes, corn, green beans, black beans, and diced tomatoes. Stir in the beef broth and bring the mixture to a simmer.

Season the stew with cumin, paprika, salt, and pepper. Let it simmer for about an hour, stirring occasionally. The flavors will meld together, creating a rich and hearty stew that is perfect for a cold winter day.

Before serving, garnish the Chepa with fresh cilantro for a burst of freshness and color. Enjoy this delicious dish with a side of warm bread or rice, and savor the flavors of South America in every bite.

I am grateful for the opportunity to have learned how to make Chepa from the wonderful women in that small village in the Andes. Their generosity and warmth have stayed with me over the years, inspiring me to continue exploring new recipes and flavors from around the world. Cooking is not just about food, but about the people and stories behind the dishes we create. And for me, Chepa will always be a reminder of the joy and connection that comes from sharing a meal with others.


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