Pandebono (Colombian Cheese Bread)
"These are eaten as an afternoon snack with cocoa or tea or for breakfast or brunch."
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
12 breads
- Serves:
- 12
ingredients
- 2⁄3 cup cassava starch (yuca flour tapioca starch)
- 1⁄4 cup precooked cornmeal (masarepa)
- 1 cup fresh cheese (queso fresco or quesito)
- 1 1⁄4 cups feta cheese
- 1 large egg
directions
- Preheat oven to 400°F.
- Process yuca flour, cheese, and masarepa in a food processor until well combined; slowly add egg while processor is running.
- Divide dough into 12 equal portions; shape into balls.
- Place shaped balls on a parchment lined baking sheet; bake until golden, 15 to 20 minutes.
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RECIPE SUBMITTED BY
threeovens
Brentwood, 72
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<p>I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami. I also served 7 years in the US Army. My husband is from Bogota, Colombia and has also lived in the former Soviet Union. But now we are both in NY.</p>
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