8
Combine cornmeal, flour, cheese, panela, and salt.
Add butter and enough milk to make a soft but shapeable dough.
Rest 10 minutes.
Form thick discs about ½ inch/1.25 centimeters thick.
Cook on a lightly buttered griddle over medium-low heat for 7–10 minutes per side, covering during part of the cooking.
The exterior should caramelize gradually without burning and the center should be fully cooked and milky.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
precooked yellow cornmeal
all-purpose flour
farmer cheese
grated panela
melted butter
warm milk
salt
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