Almojábanas (Colombian Cornmeal Cheese Bread)

Ingredients

• 250 grams queso campesino or cuajada, grated finely ((approx. 1.5 cups))
• 60 grams precooked white cornmeal ((0.5 cup))
• 20 grams cornstarch ((2 tablespoons))
• 1 tbsp white sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 egg, whisked
• 4-6 tbsp milk (as necessary)

Instructions

1. 1

   Prepare: Preheat oven at 220 degrees Celsius (440 Fahrenheit). Cover baking sheet with parchment paper

2. 2

   Combine the dry ingredients: In a large mixing bowl, combine the cornmeal, cornstarch, sugar, baking powder, and salt. Mix well

3. 3

   Incorporate the cheese and egg: Add the grated cheese and the whisked egg. Use a fork to mix everything until a dough begins to form

4. 4

   Knead by hand: Continue kneading with your hands until the cheese is fully incorporated into the dough

5. 5

   Adjust the texture: If the dough feels too dry, add milk one tablespoon at a time. The amount depends on the moisture of the cheese. You are looking for a light, smooth, and slightly sticky dough that doesn't crumble

6. 6

   Final knead: Give the dough one last thorough knead to ensure a consistent texture

7. 7

   Shape: Divide the dough into 8 equal pieces. Roll them into balls (a bit bigger than a golf ball) and place them on a baking sheet lined with parchment paper

8. 8

   Bake: Bake for about 20 minutes, or until the almojábanas are beautifully golden