Snacks · Colombian

Almojábanas (Colombian Cheese Bread)

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · September 6, 2026

These warm, cheesy Colombian rolls come together in one food processor and bake up golden with a soft, tender middle. They're gluten free thanks to cornmeal (masarepa), and they're perfect alongside hot chocolate or coffee for breakfast or an afternoon snack. Fresh from the oven is when they shine.

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Almojábanas (Colombian Cheese Bread)

Why you'll love this

  • Just one food processor and about 10 minutes of hands-on work.
  • Naturally gluten free and packed with cheese.
  • Golden and crisp outside, soft and tender inside.
  • Perfect with coffee, hot chocolate, or on their own.

EveryDayMeal recipe

Almojábanas (Colombian Cheese Bread)

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

Ingredients

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

Equipment

  • Food processor
  • Baking sheet
  • Measuring cups and spoons

Instructions

  1. Preheat your oven to 400 degrees F and lightly grease a baking sheet so the rolls release cleanly once baked.
  2. Add the cornmeal (masarepa), queso fresco, and mozzarella to a food processor and pulse until the cheese breaks down and blends into the cornmeal, about 30 seconds.
  3. Add the butter, baking powder, salt, eggs, and milk, then process until the mixture comes together into a soft, cohesive dough that holds its shape when pressed.
  4. Divide the dough into 8 equal portions and roll each into a smooth ball, then space them out on the prepared baking sheet so they have room to puff.
  5. Bake for 25 to 30 minutes, until the tops turn golden and the outside feels set, so you get a crisp shell and a soft, cheesy center. Serve warm right away.

Tips from the kitchen

  • Use masarepa (precooked corn flour), not regular cornmeal or masa harina, for the right texture.
  • If the dough feels too dry to form balls, add milk one tablespoon at a time until it holds together.
  • Bake and eat them the same day for the best soft, gooey interior.

Estimated nutrition per serving: 240 cal · 14g protein · 16g carbs · 13g fat

Make it your own

  • Swap in a sharp white cheddar for part of the mozzarella for a bolder flavor.
  • Stir in a little grated parmesan for extra savory depth.
  • Add a pinch of sugar to the dough for a slightly sweeter roll.

Storing & make-ahead

Store cooled rolls in an airtight container for up to 2 days. Reheat in a 350 degree F oven for 5 to 7 minutes to bring back the crisp crust. They lose their softness in the fridge, so warm them before serving.

Good to know

Can I use regular cornmeal instead of masarepa?
No, masarepa (precooked corn flour) is essential for the right dough and texture. Regular cornmeal will be gritty and won't hold together the same way.
Why did my almojábanas turn out dry?
Overbaking or too little moisture is usually the cause. Pull them once the tops are golden and add a splash more milk if the dough seems stiff.
Can I make the dough ahead?
You can shape the balls and refrigerate them for a few hours, then bake fresh. They taste best baked just before serving.
What cheese works if I can't find queso fresco?
Try a mild farmer's cheese or a blend of mozzarella and a mild white cheese, though the flavor will be slightly different.

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