Chipa Paraguaya

Step 1

Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Cut the mozzarella into small cubes roughly the size of a die—about 0.5 inch on each side—and set them in a small bowl next to your workspace.

Step 3

Crack the 3 eggs into a large bowl and whisk them with a fork until the yolks and whites are completely combined and uniform in color, about 30 seconds.

Step 4

Pour the 1 cup of milk into the bowl with the eggs and whisk until completely mixed with no streaks, about 15 seconds.

Step 5

Add the 2 cups of cornmeal to the milk-and-egg mixture and stir with a wooden spoon until no dry cornmeal remains and the batter is thick and uniform.

Step 6

Stir in the 0.25 cup of melted butter, 1.5 teaspoons of salt, 0.5 teaspoon of black pepper, and 1 teaspoon of sugar until fully combined.

Step 7

Fold the mozzarella cubes into the batter using a rubber spatula, lifting batter from the bottom of the bowl up and over the cheese, rotating the bowl a quarter turn and repeating until no pockets of unmixed batter remain.

Step 8

Grease an 8-inch round cake pan or a loaf pan with butter or oil, then pour the batter into it and smooth the top with the back of a spoon.

Step 9

Slide the pan into the preheated 350°F oven and bake for 30 to 35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 10

Remove the pan from the oven using oven mitts and set it on a trivet or heat-safe surface for 5 minutes to cool slightly.

Step 11

Run a thin knife around the edges of the bread to loosen it from the pan, then turn the bread out onto a cutting board or serving plate.

Step 12

Slice the chipa into 8 wedges or pieces and serve warm.