Pandebono: Colombian Cheese Bread
Pandebono is arguably one of the most famous and beloved amasijos (baked goods) in all of Colombia. Hailing from the Valle del Cauca department, these golden, perfectly round cheese breads are famously crispy on the outside while remaining incredibly soft, airy, and cheesy on the inside.
The secret to this quick 34-minute recipe is the unique blend of flours: combining standard cornmeal with sour cassava starch (almidón de yuca agrio) gives the dough its signature elasticity and puff, while a massive ratio of salty queso costeño ensures an intense, savory flavor in every single bite.
Pandebono (Colombian Cheese Bread)
The king of Colombian cheese breads! A perfect blend of cornmeal, sour cassava starch, and salty cheese, baked until golden and puffy.
Ingredients
- 1 lb Fresh corn dough or pre-cooked cornmeal
- 1/4 lb Sour cassava starch Almidón de yuca agrio
- 2 lbs Salty white cheese Queso costeño, grated
- 3 Eggs Beaten
- 2 tablespoons Butter
- Salt to taste
Instructions
- Combine the dry base: The very first step is to place the fresh corn dough (or pre-cooked cornmeal), the sour cassava starch, and the generously grated queso costeño into a large mixing bowl.
- Add wet ingredients and knead: To the dry mixture, add the beaten eggs, the butter, and salt to taste (be mindful of the salt, as queso costeño is already quite salty). Mix everything together and knead vigorously until you achieve a smooth, consistent, and uniform dough.
- Shape the dough: Take small portions of the well-kneaded dough and form them into smooth, round balls (bolitas) or small rings (roscas), depending on your preference. Place them onto a greased baking sheet, making sure to leave plenty of space between each one so they don't stick together when they puff up.
- Bake: Place the tray into a preheated oven at 350°F (175°C) and bake for approximately 24 to 25 minutes, or until the breads have expanded and turned a beautiful golden brown on top.
- Serve: Remove them from the oven, let them cool just slightly so you don't burn your mouth with the hot cheese, and enjoy these incredible Valle del Cauca treats!
Notes
- Traditional Pairings: While perfect with hot coffee, pandebonos are traditionally consumed as an afternoon snack (merienda) or for breakfast alongside a tall, refreshing glass of cold oatmeal (avena fría).
- Historical Origin: There are several theories regarding the origin of the name “pan de bono”. The most documented and accepted theory credits Genoveva, the matriarch and head cook of the “Hacienda el Bono”, who supposedly created this recipe in an attempt to add more nutritional value to standard bread for the workers.
- Global Reputation: Today, the pandebono is not just a regional pride; it has earned a massive international reputation, being baked, loved, and commercialized in bakeries across dozens of countries worldwide.
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