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Pandebono is a traditional Colombian bread made with cheese and cassava flour. This delightful treat is often enjoyed as a breakfast item or snack, showcasing the rich culinary heritage of Colombia. Its unique texture and flavor make it a beloved staple in many Colombian households.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine the cassava flour, cornmeal, baking powder, and salt.
In another bowl, mix the softened butter and sugar until creamy.
Beat in the eggs one at a time, then mix in the crumbled cheese.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be thick and slightly sticky.
Using your hands, shape the dough into small balls or disks, about 1 to 2 inches in diameter.
Place the shaped dough onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 15-20 minutes, or until the pandebono are golden brown on the outside.
Allow the pandebono to cool slightly before serving. They are best enjoyed warm.
Enjoy your meal!
Pandebono is a Colombian cheese bread made with cassava flour and cornmeal, known for its soft texture and rich flavor.
Pandebono originates from the Valle del Cauca region in Colombia, where it is a popular snack.
The key ingredients include panela cheese, cassava flour, cornmeal, butter, sugar, and eggs.
It takes approximately 35-50 minutes to make Pandebono.
Pandebono pairs wonderfully with a hot cup of coffee or hot chocolate, and can also be enjoyed with guava paste.