Almojábanas are an all-time favorite from the traditional Colombian panadería. These small cornmeal-and-cheese buns are a delicious choice for breakfast or as a savory snack. With this recipe, you’ll be making authentic, homemade almojábanas in less than 30 minutes.
Updated: May 8th 2026
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Colombian Almojábanas
Almojábanas are a cornerstone of Colombian baking. Traditionally made with cornmeal, cornstarch, and fresh white cheese—like cuajada or queso campesino—these savory buns are a staple in every local bakery. They are at their best when served warm with a cup of fresh coffee or a steaming hot chocolate.
Difference between almojábana, pan de yuca, and pandebono
While they might look similar, the difference lies in the starches and cheeses used. Almojábanas are crafted from cornmeal and a mild white cheese like cuajada or queso campesino.
Pan de yuca, on the other hand, is made exclusively with yuca starch (tapioca starch). Pandebonos are made with a mix of both yuca starch and cornmeal. Additionally, both pan de yuca and pandebono typically use queso costeño—a firmer, saltier cheese that gives them their distinct savory kick.
Ingredients
Cornmeal
Most of the ingredients are easy to find outside of Colombia, with the exception of the specific cheeses. For the base, you will need precooked white cornmeal—the same flour used for making arepas. The P.A.N. brand is widely available in many supermarkets globally and, of course, online.
Cuajada or queso campesino
The cheese however, is more complicated to replace. Queso campesino and cuajada are both fresh, softer, but firm cheeses. Replace them by Mexican queso fresco.
Instructions
- Add cornmeal, cornstarch, sugar, baking powder, and salt to a large mixing bowl and mix. Add grated cheese and whisked egg
- Mix with a fork. Then knead with your hands until the cheese is well incorporated into the dough
- Add milk per spoon if necessary. This depends on how wet the cheese is. You want a light and smooth dough that is lightly sticky, and not crumbly
- Knead the dough well
- Make a ball
- Divide the dough into 8 equal pieces, and shape them into balls. They will be a bit bigger than golf balls. Place them on the baking sheet and bake in the oven for about 20 minutes, or until they are golden
Recommendation
Because almojábanas are made with cornmeal, they do not contain gluten. Eat these cheese breads straight out of the oven as they tend to get dry rapidly. They taste great together with a cup of hot chocolate milk: chocolate. And if you do have leftovers, check out this Almojábana bread pudding!
You might also like
Pandebonos (Colombian Yuca Cheese Bread)
Arepas Colombianas (Colombian Corn Cakes)
Arepas de Choclo (Colombian Sweet Corn Cakes with Cheese)
Colombian Milk And Eggs Breakfast Soup (Changua)
Pan Blandito (Colombian Bread Rolls)
Colombian Vegan Oatmeal Drink (Avena)
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Almojábanas (Colombian Cornmeal Cheese Bread)
Ingredients
- 250 grams queso campesino or cuajada, grated finely
- 60 grams precooked white cornmeal
- 20 grams cornstarch
- 1 tbsp white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg, whisked
- 4-6 tbsp milk (as necessary)
Instructions
- Prepare: Preheat oven at 220 degrees Celsius (440 Fahrenheit). Cover baking sheet with parchment paper
- Combine the dry ingredients: In a large mixing bowl, combine the cornmeal, cornstarch, sugar, baking powder, and salt. Mix well
- Incorporate the cheese and egg: Add the grated cheese and the whisked egg. Use a fork to mix everything until a dough begins to form
- Knead by hand: Continue kneading with your hands until the cheese is fully incorporated into the dough
- Adjust the texture: If the dough feels too dry, add milk one tablespoon at a time. The amount depends on the moisture of the cheese. You are looking for a light, smooth, and slightly sticky dough that doesn't crumble
- Final knead: Give the dough one last thorough knead to ensure a consistent texture
- Shape: Divide the dough into 8 equal pieces. Roll them into balls (a bit bigger than a golf ball) and place them on a baking sheet lined with parchment paper
- Bake: Bake for about 20 minutes, or until the almojábanas are beautifully golden
