Pandebono: Colombian Cheese Bread Rolls
Pandebono is a traditional Colombian cheese bread roll that is popular for breakfast or as a snack. These deliciously cheesy and gluten-free rolls are easy to make and perfect for any occasion.
Ingredients
- 2 cups pre-cooked cornmeal (masarepa)
- 2 cups grated queso blanco (or mozzarella cheese)
- 2 eggs
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the pre-cooked cornmeal, grated cheese, eggs, milk, melted butter, baking powder, and salt. Mix until well combined.
- Divide the dough into 12 equal portions and shape them into round rolls.
- Place the rolls on the prepared baking sheet and bake for 20 minutes or until golden brown.
- Remove from the oven and let the pandebonos 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 roll
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Baking sheet Parchment paper
Tools
Mixing bowl Measuring cups and spoons
Serving suggestions
Serve pandebonos warm with a cup of Colombian coffee or hot chocolate.
Tips & tricks
For extra flavor, you can add a sprinkle of sugar on top of the pandebonos before baking.
Cost
$8