Cheese and Corn Cakes

Preparation info

  • Difficulty


  • Twelve

    1½ inch cakes

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Did this recipe give me trouble! I think I tried at least twelve different versions before I got this one right. It came from Amparo, a Colombian friend in Panamá. She asked her mother for the recipe, and I adjusted it to be made with white farmer’s cheese. It is traditionally made with cuajada* (fresh, raw non-pasteurized milk cheese).


  • ½ pound ( cups) grated white farmer’s cheese*
  • ½ cup precooked yellow cornmeal*, sifted twice
  • 1 teaspoon sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup milk
  • Vegetable oil spray or melted butter


  1. Preheat the oven to 300°F. Place the cheese, cornmeal, sugar, baking powder, and salt in the food processor and mix for 15 seconds. Add the egg and milk and process 2 minutes more. The mixture will leave the sides of the food processor bowl after 1 minute; continue mixing for the full 2 minutes, until you don’t feel or see the cheese, and the mixture is soft.
  2. Take ½ tablespoonfuls of dough and form little balls with your hands.
  3. Spray or lightly butter a cookie sheet or mini-cupcake molds, and place the almojábanas there.
  4. Place the baking sheets or molds on the upper rack of the oven, and bake for 20 to 25 minutes, or until they are lightly golden.