Authentic Colombian Pandebono (Cheesy Corn Bread Rolls)
Pandebono is a traditional Colombian treat that embodies the perfect blend of crispy exterior and soft, cheesy interior, making it an irresistible choice for breakfast or a delightful snack any time of the day. This recipe features Masarepa, a finely ground precooked yellow cornmeal that gives the bread its distinctive flavor and texture. The addition of tapioca flour adds a chewy element, while the combination of farmer's cheese provides a rich, cheesy taste. Easy to make and incredibly delicious, these rolls are best enjoyed warm right out of the oven. Serve them with a cup of coffee or hot chocolate for a comforting experience that transports you to the vibrant streets of Colombia.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
yellow cornmeal (Masarepa)
1 cup (precooked)
tapioca flour
1/2 cup (cassava, yuca)
farmer's cheese
2 cups (grated (or queso fresco))
eggs
2 (whisked)
sugar
2 teaspoons (none)
salt
to taste (none)
Instructions
1
Preheat your oven to 400°F (200°C) and grease a baking sheet.
2
In a mixing bowl, combine 1 cup of yellow cornmeal (Masarepa), 1/2 cup of tapioca flour, and 2 teaspoons of sugar. Mix until well incorporated.
3
Add 2 cups of grated farmer's cheese (or queso fresco) and 2 eggs to the dry mixture. Using a wooden spoon, stir the mixture thoroughly until the ingredients are well combined, and you have a cohesive dough.
4
Taste the dough and season with salt as needed, keeping in mind that some cheeses may be saltier than others.
5
Once seasoned, knead the dough for a few minutes until smooth. If the dough feels too dry, add water in small increments until the desired texture is achieved.
6
Take portions of dough and roll them into balls slightly larger than golf balls, or shape them into small bagels. Don’t worry about achieving a perfect shape; they will puff up during baking.
7
Place the formed rolls on the greased baking sheet, ensuring they have enough space to expand.
8
Bake in the preheated oven for about 20 minutes or until they turn golden brown and puffed up.
9
Remove from the oven and serve warm for the best flavor and texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Colombian Pandebono?
Pandebono is a traditional Colombian cheesy corn bread roll known for its crispy exterior and soft, chewy interior.
What are the main ingredients in Pandebono?
The main ingredients include Masarepa (precooked cornmeal), tapioca flour, farmer's cheese, eggs, sugar, and salt.
Is Pandebono gluten-free?
Yes, since it uses cornmeal and tapioca flour instead of wheat flour, this recipe is naturally gluten-free.
What type of cornmeal should I use?
You should use Masarepa, which is a finely ground precooked yellow cornmeal.
Can I substitute farmer's cheese?
Yes, you can use queso fresco as a substitute for farmer's cheese.
Why is tapioca flour used in this recipe?
Tapioca flour, also known as cassava or yuca starch, provides the characteristic chewy texture of the bread.
How many eggs are required for this recipe?
This recipe requires 2 eggs.
What is the recommended oven temperature?
Preheat your oven to 400°F (200°C) for baking Pandebono.
How long does Pandebono take to bake?
It takes approximately 20 minutes to bake until golden brown and puffed.
What should the dough consistency be?
The dough should be smooth and cohesive. If it is too dry, you can add water in small increments.
Do I need to knead the dough?
Yes, knead the dough for a few minutes until it is smooth after all ingredients are combined.
How should I shape the Pandebono?
You can roll them into balls slightly larger than golf balls or shape them into small bagels.
Is sugar added to the bread?
Yes, 2 teaspoons of sugar are added to balance the savory cheese flavor.
Should the baking sheet be greased?
Yes, ensure you grease the baking sheet to prevent the rolls from sticking.
How do I know when the rolls are done?
They are ready when they turn golden brown and have puffed up significantly.
Can I eat Pandebono cold?
While you can, they are best enjoyed warm right out of the oven for the best flavor and texture.
What is the best way to serve Pandebono?
They are traditionally served with a cup of coffee or hot chocolate.
How many ingredients are in this recipe?
There are 6 ingredients: yellow cornmeal, tapioca flour, farmer's cheese, eggs, sugar, and salt.
What is the preparation for the cheese?
The farmer's cheese should be grated before being added to the mixture.
Is this recipe easy to make?
Yes, it is described as an easy-to-make recipe that is incredibly delicious.
Why is salt added to taste?
Because some cheeses are saltier than others, you should season the dough based on the specific cheese used.
What is the origin of this dish?
Pandebono is a traditional food from Colombia.
Can I use regular cornmeal instead of Masarepa?
No, Masarepa is precooked; regular raw cornmeal will not result in the correct texture.
Does the dough need to be perfect?
No, the rolls will puff up during baking, so they do not need to be perfectly shaped.
Should the eggs be whisked?
The ingredients list indicates the eggs should be whisked before adding them to the dough.
Is Pandebono a breakfast food?
Yes, it is an irresistible choice for breakfast or as a snack any time of day.
What gives the bread its yellow color?
The use of precooked yellow cornmeal (Masarepa) gives the bread its distinctive color.
Can I use a wooden spoon to mix?
Yes, the instructions suggest using a wooden spoon to stir the mixture thoroughly.
How much tapioca flour is needed?
The recipe calls for 1/2 cup of tapioca flour.
What should I do if the dough is crumbly?
Add water in small increments until the desired smooth texture is achieved.