1 (No. 2 can) solid pack tomatoes
4 tbsp butter
2 medium-sized onionsbr> 1 tsp salt
a few grains pepper
1 1/2 cps cornmeal
1 1/2 cps grated fresh dairy cheese
3 tbsp melted butter
1 cp milk
1 tsp baking powder
1/8 tsp baking soda
1 - Drain and reserve the juice from the tomatoes.
2 - Melt the 4 tbsp butter. Add the onions, finely chopped. Cook until they are brown.
3 - Then add the tomato pulp and continue cooking for 5 minutes.
4 - Add the tomato juice, salt and pepper; and heat to the boiling point.
5 - Combine the cornmeal, cheese, melted butter, milk, baking powder and baking soda.
6 - Add the tomato mixture and transfer to a loaf cake pan rubbed with butter.
7 - Bake in a slow oven, 350 degrees for 1/2 hour, or until the sopa is brown on top
and firm in the center. Cut in slices. Serve as the main dish for luncheon or supper.