Sides · Colombian

Almojábanas (Colombian Cheese Bread)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 20, 2026

These golden Colombian cheese breads are soft and cheesy inside with a lightly crisp crust, and they come together in one food processor. They are naturally gluten free thanks to cornmeal and queso fresco, and they are best served warm with coffee or hot chocolate.

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Almojábanas (Colombian Cheese Bread)

Why you'll love this

  • Just one food processor and about 10 minutes of hands-on work.
  • Soft, cheesy centers with a golden crust.
  • Naturally gluten free.
  • Perfect warm with coffee or hot chocolate.

EveryDayMeal recipe

Almojábanas (Colombian Cheese Bread)

Prep
10m
Cook
28m
Total
38m
Serves
8
Level
Easy

Ingredients

  • 1 1/4 cups cornmeal (masarepa)
  • 3 cups queso fresco, crumbled
  • 1 cup shredded mozzarella
  • 2 tablespoons butter, softened
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 4 tablespoons milk

Equipment

  • Food processor
  • Baking sheet
  • Measuring cups and spoons

Instructions

  1. Preheat your oven to 400 degrees F and lightly grease a baking sheet so the almojábanas release cleanly once baked.
  2. Add the cornmeal, queso fresco, and mozzarella to a food processor and pulse until the mixture is evenly combined and the cheese breaks down into small bits.
  3. Add the butter, baking powder, salt, eggs, and milk, then process until a soft, slightly sticky dough forms and holds together when pressed.
  4. Divide the dough into 8 equal portions and roll each one into a smooth ball, placing them a couple of inches apart on the prepared baking sheet.
  5. Bake for 25 to 30 minutes, until the tops are golden and the bottoms are firm and lightly browned, which means the centers are cooked through.
  6. Serve warm, straight from the oven, when the cheese inside is at its softest and best.

Tips from the kitchen

  • Use fresh queso fresco that crumbles easily; very dry cheese can make the dough stiff, so add an extra splash of milk if needed.
  • If the dough feels too wet to shape, chill it for 10 minutes to firm it up before rolling into balls.
  • For an even golden crust, bake on the center rack and avoid opening the oven until the last few minutes.

Estimated nutrition per serving: 245 cal · 14g protein · 16g carbs · 14g fat

Make it your own

  • Swap some of the mozzarella for a sharper melting cheese if you like a stronger flavor.
  • Add a pinch of sugar for a slightly sweet version that pairs well with breakfast.
  • Shape into smaller balls for bite-size snacks, reducing the bake time by a few minutes.

Storing & make-ahead

Store cooled almojábanas in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 350 degree F oven for 5 to 8 minutes to bring back the soft center and crisp crust. You can freeze baked ones for up to 2 months.

Good to know

What is masarepa?
Masarepa is precooked corn flour used for arepas, often labeled as such in Latin markets. It is not the same as cornmeal or masa harina, so look for the precooked variety for the right texture.
Can I make these without a food processor?
Yes, finely crumble the cheese by hand and mix everything in a bowl, kneading until a smooth dough forms. The texture may be slightly coarser but still delicious.
Why did my almojábanas spread flat?
The dough was likely too wet or the cheese too soft. Add a little more cornmeal and chill the dough before shaping.
Can I make the dough ahead?
Yes, shape the balls and refrigerate them on the sheet for up to a day, then bake straight from cold, adding a few extra minutes.

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