Sides · Colombian

Almojábanas (Colombian Cheese Bread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 21, 2026

These little Colombian cheese breads are soft, cheesy, and slightly crisp on the outside, with a tender crumb inside. They come together in one bowl (or a food processor) and bake up golden in under half an hour. Serve them warm with coffee or hot chocolate for the classic pairing.

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Almojábanas (Colombian Cheese Bread)

Why you'll love this

  • Ready start to finish in under 40 minutes.
  • Just 8 simple ingredients, one dough.
  • Naturally gluten-free thanks to the corn flour.
  • Soft, cheesy inside with a golden crust.

EveryDayMeal recipe

Almojábanas (Colombian Cheese Bread)

Prep
10m
Cook
28m
Total
38m
Serves
8
Level
Easy

Ingredients

  • 1 1/4 cups masarepa (precooked cornmeal, like P.A.N.)
  • 3 cups queso fresco, crumbled
  • 1 cup shredded mozzarella
  • 2 tablespoons butter, softened
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/4 cup milk

Equipment

  • Food processor
  • Baking sheet
  • Measuring cups and spoons

Instructions

  1. Heat your oven to 400 degrees F and lightly grease a baking sheet so the breads release cleanly once baked.
  2. Add the masarepa, queso fresco, and mozzarella to a food processor and pulse until the cheese is broken down and evenly combined with the cornmeal.
  3. Add the softened butter, baking powder, salt, eggs, and milk, then process until you have a smooth, slightly sticky dough that holds together when pressed.
  4. Divide the dough into 8 equal portions and roll each into a smooth ball, dampening your hands slightly if the dough sticks.
  5. Arrange the balls on the greased baking sheet a couple of inches apart, then bake for 25 to 30 minutes, until they turn golden and puff up. Serve warm for the best soft, cheesy texture.

Tips from the kitchen

  • Use masarepa (precooked corn flour), not regular cornmeal, or the texture will be gritty and the breads will not hold together.
  • If the dough feels too dry to shape, add milk one tablespoon at a time until it comes together smoothly.
  • Bake and eat them the same day, since almojábanas are at their best warm and fresh from the oven.

Estimated nutrition per serving: 230 cal · 13g protein · 16g carbs · 13g fat

Make it your own

  • Swap the mozzarella for a mild melting cheese like Monterey Jack if that is what you have.
  • Add a teaspoon of sugar to the dough for a subtly sweet version some regions prefer.
  • Shape smaller balls for bite-size snacks, reducing the bake time by a few minutes.

Storing & make-ahead

Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350 degree F oven for 5 to 7 minutes to bring back the soft interior and crisp crust. You can freeze baked breads for up to 1 month and reheat straight from frozen.

Good to know

Can I use regular cornmeal instead of masarepa?
No, masarepa (precooked corn flour) is essential. Regular cornmeal will be gritty and will not bind, so the dough will fall apart.
Why did my almojábanas turn out dry?
They can dry out if overbaked or if the dough was too stiff. Pull them at 25 minutes when just golden, and add a splash more milk if the dough seems dry before shaping.
Can I make the dough ahead?
Yes, mix and shape the balls, then refrigerate covered for up to a day. Bake straight from the fridge, adding a few extra minutes.
What do I serve them with?
Traditionally with coffee or hot chocolate, but they are great alongside eggs at breakfast or as a savory snack any time.

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