Colombian corn bread is a soft, slightly sweet bakery bread made with wheat flour, pre-cooked cornmeal, powdered milk, butter, egg, and yeast. Its tender yellow crumb makes it a popular choice for breakfast, afternoon coffee, and snacks.
Unlike cornbread cake or arepas, this Colombian version is a yeast-raised bread. You can often find it in Colombian bakeries as small round rolls or larger loaves for slicing.
Ingredients
- 375 g all-purpose flour (3 cups)
- 125 g yellow pre-cooked cornmeal (1 cup)
- 45 g powdered milk (⅓ cup)
- 75 g granulated sugar (⅓ cup)
- 9 g salt (1 ½ teaspoons)
- 7 g instant dry yeast (2 ¼ teaspoons)
- 100 g unsalted butter, softened (7 tablespoons)
- 1 large egg
- 230 ml warm water (1 cup minus 2 tablespoons)
- 15 ml whole milk (1 tablespoon), for brushing
Preparation
- Mix the dry ingredients, place the flour, cornmeal, powdered milk, sugar, salt, and yeast in a large bowl. Stir until everything is evenly combined.
- Make the dough, add the egg and gradually pour in the warm water while mixing. Once the dough starts coming together, add the butter in several additions and keep mixing until fully incorporated.
- Knead until smooth, work the dough for 10 to 12 minutes on a clean surface. It should become smooth, elastic, soft, and only slightly sticky. Place it in a lightly greased bowl, cover it, and let it rise for 1 hour, until clearly larger.
- Shape the rolls, gently press the dough to release excess air and divide it into 12 equal portions. Shape them into smooth rolls of about 70 g each and place them on a parchment-lined baking sheet.
- Cover the rolls with a clean towel and let them rise for 35 to 45 minutes, until puffier. Preheat the oven to 180 °C / 350 °F.
- Brush the rolls with milk and bake for 20 to 25 minutes, until golden and firm underneath. Let them rest for 10 minutes before serving warm.
Chef’s tips
- Use yellow pre-cooked cornmeal for the traditional color and flavor.
- Add the water gradually because cornmeal absorbs moisture differently depending on the brand.
- Avoid adding too much flour while kneading; softer dough creates a more tender bread.
- Enjoy the corn bread on the day you bake it for the fluffiest texture.
Traditional variations
Some Colombian bakeries add grated fresh cheese to the dough for a richer dairy flavor. You can also find larger corn loaves baked in pans, although individual round rolls are especially common.
How to serve
Serve Colombian corn bread warm or at room temperature. It works beautifully for breakfast, coffee breaks, and afternoon snacks with hot drinks or fresh cheese.
Recommended accompaniments
- Colombian black coffee
- Hot chocolate
- Hot panela drink
- Warm milk
- Fresh farmer’s cheese
A culinary curiosity
Colombian corn bread brings together two staple grains in the country’s baking tradition: wheat and corn. Traditional bakery formulas often combine wheat flour, cornmeal, powdered milk, egg, fat, sugar, and yeast to create a soft, fermented dough.
Frequently Asked Questions
Use yellow pre-cooked cornmeal, not cornstarch. Pre-cooked cornmeal gives the bread its yellow color, gentle corn flavor, and characteristic texture. You can use white cornmeal, but the bread will look paler and have a milder corn flavor.
It can turn dry when you add too much flour, do not use enough water, or bake it too long. The dough should feel soft and slightly moist before the first rise. Remove the rolls once they are golden and firm instead of waiting until they feel hard.
Yes. Shape the full dough into a loaf and place it in a 23 x 13 cm / 9 x 5-inch loaf pan. Let it rise until close to the top edge, then bake at 180 °C / 350 °F for 30 to 35 minutes, until golden and hollow-sounding underneath.
Let the bread cool completely, then store it in a sealed bag or airtight container for up to 2 days at room temperature. To refresh its softness, warm it in a 160 °C / 325 °F oven for 5 to 7 minutes. You can also freeze it well wrapped for up to one month.
