Almojábana is a traditional Colombian cheese bread. They are delicious with coffee or hot chocolate for breakfast or a snack. Almojábanas are very easy to make and don't require a lot of ingredients. They are made with corn flour, cheese, butter, eggs and milk.
These Colombian Almojábanas are delicious for breakfast or for an afternoon snack with a cup of coffee.
Almojábanas (Colombian Cheese Bread)
Ingredients
- 1 ¼ cups of masarepa or precooked cornmeal
- 3 cups queso fresco
- 1 cup shredded mozzarella
- 2 tablespoons butter
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- 4 tablespoon whole milk
Instructions
- Preheat the oven to 400° F.
- Mix the masarepa and cheese in a food processor.
- Add the remaining ingredients and mix well.
- Divide into 8 equal-size portions and shape into a ball.
- Place on a greased baking sheet and bake for about 25 to 30 minutes, or until they are golden. Serve warm.
Video
Nutrition
I published an almojábana recipe several years ago and it’s loved by many readers, but I was not completely happy with the recipe. I am not a baker, but, I’ve certainly improved my baking skills over the years! I want to share my new and improved version including the step by step video. Baking is truly a science and I’m happy to continue to deliver you tested and improved recipes!
Well, to tell you the truth I am always scared of baking, but sometimes I crave my favorite Colombian “parva”, so I bake. Parva is what we call our baked goods in the region of Antioquia. Although this recipe is very easy to make, the problem I have is that in the USA, I don’t find “cuajada”, a fresh white cheese made with non-pasteurized milk, and this is the base for Colombian Almojábanas. So, I have tried this recipe at least 4 times with various kinds of cheese and although the bread is not quite the same as I make in Colombia, it is pretty close and delicious!
Fionn
I loved this recipe and found the ratio of ingredients was perfect. A friend from Bogota suggested almojabanas to me years ago and I'm always on the lookout for a great recipe. One thing though, my partner who has an extremely sensitive palate noted that it "tastes like cornbread". The cheeses are very subtle in taste and so, it does sort of taste like cornbread. Is there something more to it when you have local Colombian ingredients? How do you perceive them as opposed to your family members in the States?
Thanks again!
Erica Dinho
I am sure the flavor of Colombian cheese id different than the cheese here in the US. I personally love Colombian cheese and can't find it here.
Fabiola
Muy ricos
Pat C
Erica puedo usar cottage cheese en reemplazo del quezo fresco?
Porfis déjame saber quiero hacerlos pronto... Gracias
Erica Dinho
Si, pero lo tienes que esprimir.
Anonymous
Si se puedé usar cottag cheese.
Se tiene que poner a liquar para que quede suave primero.
PatC
Muchas gracias..I missed that bread de mis amigos colombianos (no soy de Colombia pero me encanta su comida, panes etc)..Hize la receta, me quedo un poquito a galleta...use quezo fresco mexicano y mozarella cheese..veo que algunos dicen cottage cheese..ese sería en reemplazo de cuál quezo?
Muchas gracias por tu blog me encanta
Claudia Garcia
Hola Pat! Si quires tratar "cottage cheese", esé seria reemplazo para el queso fresco o queso Colombiano. Esta receta tipicamente se usa dos tipos de queso. Uno Como "tangy" y el otro como "milder" (mozzarella).
Si te quedarón como galleta dos rasones me llegan a mente. Uno es que los fritó por exceso tiempo, y el otro es exceso harina de maiz. Si haces esó quedan duros cuando enfríen. Harina "PAN" es la mejor authentica. (Se encuentra facil en Amazon) Puede que esto te ayude hasta que veas a los amigos de Colombia o vayas a vacación.
Claudia Garcia
Hello! Great news for everyone who found this recipe too liquidy or runny. I had the same problem, but then added a 1/4 cup more masarepa and about 2 ounces of "cold" cream cheese. Problem fixed making batter thick enough. If you add more than that masarepa
they'll come out hard and less cheese flavor. It may also help to use the butter softened and not melted. My parents and I were born in Colombia, but I was raised in USA. I remember eating these fresh out the oven as a child and getting them at the paneria's in Queens N.Y.C.
Delicioso!!!!!
Andrew Kennedy
Hi there, I'm a Colombian living in Australia for many years. Thanks to inspirations from my mother and seeing her cook, I'm starting to try a few Colombian recepies. Thank you for your! I'm looking forward to trying this one 🙂
Claudia
Hola Erica: fijate que hice tu receta al pie de la letra pero mis almojabanas quedaron aplastadas como arepad y no se q pudo haber fallado. Gracias
Arturo L Rojas
Soy un fiel consumidor de almojabanas. Quiero preguntar si alguien sabe la receta para hacer postre de almojabana que es la misma almojabana sumida en un melao hecho de panela. Es delicioso. Lo he comido pero quiero aprender a hacerlo.
Mel
The cottage cheese is a bad idea as some are having difficulty with he mixture being too loose and runny.
I suggest using queso blanco either Colombian or Mexican as this makes the perfect consistency.
Maritza NigrinisHeg
I think RICOTTA is the answer ! Thanks to you all bloggers and to you Erika !!!!
I bless you all. ABRAZOS.
Aimee
What if you don't have a food processor!? What do I do?
Mana
Hi, Erica it did not turns good to liquid, so I add almost a1 cup and 1/4 of cup more of corn meal..they too longer than 35 minutes also hard and no too much cheese flavor....
Reading the reviews, the recipe has not fix that the cottage cheese needs to be drain!
That's way my almojabanas did not turn good.....
BELKIS
hi. well i tried the recipe with a little of all purposed flour and it came out pretty well.
It was a little sticky at the begining but after i added more masarepa it was good.