Pandebono (Colombian Cheese Bread)

Recipe by PanNan
READY IN: 40mins


  • 1
    cup yellow cornmeal, precooked (This is called Masarepa, which is not recognized here, see description for more detail)
  • 12
    cup tapioca flour (cassava, yuca)
  • 2
    cups farmer's cheese, grated (or queso fresco)
  • 2
    teaspoons sugar


  • Preheat oven to 400 degrees.
  • Mix the two flours and the sugar in a bowl.
  • Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others).
  • Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
  • Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking.
  • Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
  • Serve warm.