If you’re craving something cheesy, pillowy soft, and gluten-free, this pop-in-your-mouth snack is the perfect choice!
Also known as Colombian cheese bread, pan de bono is a bite-sized bread treat made from cassava flour, cornmeal, egg, and cheese. My dear Colombian friend says it’s one of her favorite traditional dishes to have for breakfast or as a snack, alongside similar dishes like buñuelos (which are deep-fried and often coated with cinnamon sugar).
People of all ages can enjoy pan de bono, whether they eat them plain, dip them in a special sauce, or serve them with a cup of coffee or hot chocolate. No matter how you serve it, each fluffy nugget is a “pop-in-your-mouth” kind of experience! My mouth is watering just thinking about them.
Is Pan De Bono Healthy?
While it is naturally gluten-free, pan de bono is still a carb-heavy dish and so should be enjoyed as a treat rather than a full meal. You will get some protein from the dairy products used in this recipe but there is little else in the way of nutritional benefits to this dish.
Tips For The Perfect Pan De Bono
Firstly, some chefs recommend using Maseca brand for the best quality and most authentic cornmeal. Also, when making the dough, avoid over-stirring so that it doesn’t become hard or stiff. As soon as it’s smooth, take it out of the food processor and continue with the next steps. When baking, watch closely to make sure they stay soft and fluffy and don’t become crunchy. Finally, I recommend serving these little bites fresh and warm, with your favorite cozy beverage.
How to make ahead and store
Pan de bono is best when fresh, but you can store leftovers in an airtight container for up to 3 days at room temperature. You can also put them in a freezer-safe bag and freeze for up to 3 months. If you do this, I recommend layering them flat within the bag, with each layer separated by parchment paper so they don’t stick together.
Serving Suggestions
If you’re serving pan de bono for breakfast or brunch, I suggest adding to the spread Breakfast Empanadas, Spanish Eggs, Avocado Toast, and Homemade Caramel Vanilla Iced Coffee.
For lunch or dinner, these bread balls make a delectable side to Gazpacho, Sopa de Lima, or Gluten-Free Potato Soup.
That being said, if you’d like to enjoy them plain, go right ahead! They’re so versatile, any way you serve them can be muy delicioso.
Ingredients
- 2/3 cup cassava flour
- 1/4 cup precooked cornmeal masa harina
- 1 1/4 cup queso fresco grated
- 3/4 cup feta cheese crumbled
- 1 egg
- 2 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a food processor, combine the cassava flour, precooked cornmeal, queso fresco, and feta cheese. Pulse until well mixed.
- Add the egg to the food processor and blend until a smooth dough forms.
- Divide the dough into 12 equal portions. Roll each portion into a ball and place on the prepared baking sheet. Bake for 10 minutes, then brush with melted butter.
- Return to the oven and bake 5 to 10 minutes longer until thoroughly baked and golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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