Pandebono

Name: Pandebono
Yield: 12
Cuisine: Colombian
Ingredients: 1½ cups sour cassava starch; ½ cup precooked cornmeal; 1 cup crumbled queso fresco; ½ cup crumbled feta or queso costeño; 1 egg; 2 tablespoons softened butter; ¼–½ cup milk

Colombian Cheese Bread

Pandebono is listed in Breads and Bakery for Valle del Cauca. Follow the verified ingredients and numbered instructions below.

Prep: 15 minCook: 20 minTotal: 35 min12Beginner

Ingredients

1½ cups sour cassava starch(specialty)
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½ cup precooked cornmeal
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1 cup crumbled queso fresco
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½ cup crumbled feta or queso costeño(specialty)
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1 egg
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2 tablespoons softened butter
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¼–½ cup milk
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Instructions

1
Heat the oven to 425°F/220°C.
2
Mix cassava starch, cornmeal, and cheeses.
3
Knead in the egg and butter, then add milk gradually until a smooth dough forms.
4
Shape into golf-ball-size rounds or small rings.
5
Arrange on a parchment-lined sheet and bake for 15–20 minutes until expanded and golden.
6
Serve immediately; pandebono is at its best while the interior is hot and elastic.

Ingredient Substitutions

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.