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Cheese-studded corn cakes, griddled until golden — a daily staple on the Colombian table.
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A humble corn cake considered a national staple of both Colombia and Venezuela. It's woven into daily life, eaten at any of the day's three meals in place of bread or rice, with thickness and doneness varying by family preference.
Mix the corn flour with salt and gradually knead in water.
Once the dough comes together, knead in the chopped cheese.
Divide into 4 portions and shape each into a 1.5cm-thick disc.
Heat a pan or griddle and cook both sides until golden brown.
Cook until heated through in the center.
Spread with butter while hot to finish.