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.

Bolivian Cornbread (Cuñapé)

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

  1. Preheat the oven to 375°F (190°C) and grease a baking sheet.
  2. In a large bowl, mix the yuca flour, shredded cheese, and salt.
  3. In a separate bowl, whisk together the eggs, milk, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Shape the dough into small balls and place them on the prepared baking sheet.
  6. Bake for 20 minutes or until the cuñapés are golden brown.
  7. 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