Pandebono is a bread made with masarepa, yuca flour, cheese and egg. This Colombian cheese bread is very popular, easy to make and delicious.
What is Pandebono?
It is a traditional Colombian cheese bread. I have been getting a lot of e-mails asking me for this recipe, so here it is my friends. I made these delicious Pandebonos last week and they came out perfectly and were delicious. For a minute, I did not miss Colombia while eating these fantastic cheese balls, accompanied by a cup of Colombian coffee of course. I ate so many of them, I could not get up from the couch for a while. Try them, you’ll thank me for it 🙂
Like many Colombian recipes there are many variations and every cook has its own.I am not a professional baker, but try to recreate the food I miss from my home country.
These wonderful Colombian pandebonos are perfect for breakfast or for an afternoon snack with a cup of coffee. This bread recipe is also gluten free.
Ingredients You will Need
All the quantities, baking directions and step by step video are in the printable recipe card at the bottom of the post.
Tapioca Starch: You will find here in the United States as Tapioca flour or starch in a lot of supermarkets or online.
Precooked Cornmeal: Also known as masarepa.
Queso Fresco: In Colombia we use quesito, but here in the US I use farmer cheese or queso fresco.
Feta Cheese: Mixing feta cheese with queso fresco gives the perfect flavor and texture to this pandebono recipe.
Egg: I recommend using cage free eggs.
How to Make Pandebonos
- Pre-heat the oven to 400°F.
- In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
- Divide the mixture into 12 equal size portions, shaping them into balls.
- Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.
Baking Tips
*I like to use a food processor to mix the dough, but you can do it by hand if you prefer. Start by mixing the tapioca starch and precooked cornmeal in a bowl, then, in another bowl, combine the cheeses and the egg. Add the flour mixture to the cheese and mix well using your hands until well combined. If the dough is dry you can add a tablespoon of milk.
*The dough is sticky, I recommend oiling your hand to roll the bread.
*You can bake the pandebonos immediately after making them or store them in the fridge until ready to bake. I like to keep them in the fridge to settle for at least 15 minutes before baking.
*If you want the pandebono to have a more round shape use a muffin pan to keep them in shape.
More Colombian Style Breads:
Pandebono (Colombian Cheese bread) Recipe
Ingredients
- ⅔ cup cassava starch or yuca flour
- ¼ cup precooked cornmeal or masarepa
- 1 cup Mexican queso freso or Colombian quesito
- 1 + ¼ cup feta cheese
- 1 large egg
Instructions
- Pre-heat the oven to 400°F.
- In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
- Divide the mixture into 12 equal size portions, shaping them into balls.
- Place on a baking sheet lined with parchment paper and bake for about 20 to 30 minutes or until golden on top. Serve warm.
Zenaida
Can I substitute another cheese for the feta?
Erica Dinho
You can use queso fresco, but add more salt.
Daniel
I made these this morning, and my mother-in-law only gave me a 9.5/10 score ☹️ The taste was amazing! But she missed the puffy texture. She was raised in Cali, and (like any other people in the comments) was wondering why it didn’t include baking powder. That was my .5 deduction lol other than that, they all enjoyed the taste. Will tray again but with a tsp of baking powder and see how that goes.
Thank you for sharing our food with the world!!!!
Joselin
Hey!
I made this, and they came out okay. I’m wondering if I did something wrong, though. The outside looked nice and golden but the inside still felt uncooked and the flavor was a bit bland. Please send help lol
Erica Dinho
You can add salt to the dough. If the cheese is not salty enough. Cook them a little longer if you prefer.
Currambero
Today I tried your recipe. First time in my life I have done pan de Bono. I followed it as you state it. I’m 75 years old barranquillero that has lived in USA for 52 years. I miss Colombian food and try to replicate it here. This is the closest I have come to the flavor and texture of the original costeño flavor. I will just let it bake longer. Thank you for this recipe. It is excellent.
Jomarie C
I made these! The dough came together in the food processor quickly! I had to sub some of the feta and inadvertently made them a little salt and my oven wasn't cooperating so I had to bake them for longer but they were soo soft and taste was spot on. (I should know I live in an area where there are MANY MANY MANY Colombian bakeries.)
Question/confirming: I used 8 oz of Quesito and feta bc 8 oz is a cup, but was that right? I assume so because the taste is good but I am confirming.
Thank you for the recipe.
Zalman
No baking powder??? Are you sure??
Suzanne
Can I do this in the air fryer on baked setting at 400 degrees?
Erica Dinho
I don't know.I didn't use the air fryer for this recipe before.
Lucy
Can you make them without a food processor?
Jenifer
I had to add about 1/2 cup milk to get the dough to come together, maybe my cheese was too dry? but in the end it still made 12 breads
Anonymous
Delicioso
Sonia
Quedan muy ricos, lo unico es que yo uso solamente una cucharada de masarepa, y le revuelvo al queso fresco un poco de queso mozzarella, es muy importante precalentar el horno.
mobasir hassan
Truly appreciate the way you made this wonderful cheese bread. Everything is nicely described that really helped.
Roger Quintero
La intente varias veces y no me salio nada ni medio cerca a tu foto. Lo unico que no hago es usar el procesador para combinar los ingredientes. Sera esa la gran diferencia? Me quedan bolas de masa para nada esponjosas
Erica Dinho
Puede ser. Yo siempre uso el procesador.
Lucille Kavanagh
I just made these and the dough was so wet, I added extra flour to try and shape them but once in the oven the mixture just spread!
They still tasted amazing but what did I do wrong? How do I get fluffy balls of pandebono and not pancakes.
Deborah A Fantini
I make these all the time, they are so yummy! They're wonderful with soups, and today I am having them with chilli. Thank you so much for your recipe! xx
Claudia
Love how easy this was to make. Unfortunately it did not taste like Pandebono. It was a huge let down for me since I was looking forward to eating the yummy-ness of pandebono. I realized what my issue was. I bought Cassava Flour! 🙁 I didn’t realize there was a difference between Cassava flour and Yucca flour. Is there anything I can add to the recipe if I use cassava flour, to give it that missing taste?