Almojábanas (Colombian Cheese Bread - Shellfish-Free)
A traditional Colombian cheese bread made with corn flour and cheese. This recipe avoids any shellfish contamination.
Ingredients
- 1.5 cups Pre-cooked Masarepa (Corn Flour)
- 1 cup Queso Campesino or Feta
- 3 tablespoons Sugar
- 1 teaspoon Baking Powder
- 1 large Egg
- 0.5 cup Milk
- 2 tablespoons Melted Butter
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 175°C.
- 2In a large bowl, combine the 1.5 cups of Pre-cooked Masarepa (Corn Flour), the 1 cup of crumbled Queso Campesino or Feta, the 3 tablespoons of Sugar, and the 1 teaspoon of Baking Powder. Stir these dry ingredients together until they are well mixed.
- 3In a separate medium bowl, whisk together the 1 large Egg and the 0.5 cup of Milk until they are combined.
- 4Pour the combined egg and milk mixture from the medium bowl into the large bowl with the dry ingredients. Add the 2 tablespoons of Melted Butter. Mix everything together with a spoon or your hands until a smooth, cohesive dough forms.
- 5Roll the dough into small balls, each about 5.08 cm in diameter. Place these dough balls onto a baking sheet, leaving about 2.54 cm of space between each one.
- 6Bake for 20 to 25 minutes in the preheated oven, or until the almojábanas are puffed up and have turned a golden brown color. They should feel firm to the touch when gently pressed.
- 7Carefully remove the almojábanas from the oven and let them cool on the baking sheet for a few minutes before serving them warm.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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