Almojábanas (Colombian Cornmeal Cheese Bread)
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.
Ingredients
- 250 grams queso campesino or cuajada, grated finely (approx. 1,5 cups)
- 60 grams precooked white cornmeal (0,5 cup)
- 20 grams cornstarch (2 tablespoons)
- 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
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