Bolivian Cornbread (Cuñapé)
Cuñapé is a traditional Bolivian cornbread made with cheese and yuca flour. It's a popular snack or side dish in Bolivia, enjoyed for its chewy texture and savory flavor.
Ingredients
- 2 cups yuca flour
- 2 cups shredded cheese (such as quesillo or mozzarella)
- 2 eggs
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking sheet.
- In a large bowl, mix the yuca flour, shredded cheese, and salt.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- Shape the dough into small balls and place them on the prepared baking sheet.
- Bake for 20 minutes or until the cuñapés are golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 8g
Supplies
Baking sheet Mixing bowls Whisk
Tools
Oven
Serving suggestions
Cuñapé is best served warm as a snack or side dish with a cup of hot chocolate or coffee.
Tips & tricks
For a variation, you can add a touch of heat by incorporating a small amount of chopped jalapeño or chili pepper into the dough.
Cost
$8