{"id":14697,"date":"2026-06-27T13:18:07","date_gmt":"2026-06-27T18:18:07","guid":{"rendered":"https:\/\/recetas123.net\/mazamorra-antioquena\/"},"modified":"2026-06-27T13:21:20","modified_gmt":"2026-06-27T18:21:20","slug":"colombian-antioquian-mazamorra","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/colombian-antioquian-mazamorra\/","title":{"rendered":"Colombian Antioquian Mazamorra"},"content":{"rendered":"\n

Antioquian mazamorra is one of the most traditional dishes in Colombia\u2019s Paisa region. It is made with dried white hominy corn, slowly cooked in water until the kernels become very tender and the cooking liquid turns lightly creamy.<\/p>\n\n\n\n

In Antioquia, it is served hot or warm with milk and panela, an unrefined cane sugar. It is often enjoyed for breakfast, as an afternoon snack, or at the end of a home-style lunch. Its simplicity reflects the historical importance of corn in the region\u2019s traditional food culture.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Mazamorra<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Colombian Antioquian Mazamorra<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
2<\/span> hrs<\/span> 30<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
2<\/span> hrs<\/span> 45<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tBeverage\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tColombian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 4<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 410<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 300 g dried white hominy corn or peeled white corn (2 cups)<\/li>\n\n\n\n
  • 2.5 l water (10 cups)<\/li>\n\n\n\n
  • 960 ml hot whole milk (4 cups)<\/li>\n\n\n\n
  • 200 g panela, cut into pieces or grated (1 cup)<\/li>\n\n\n\n
  • 2 g salt (\u00bc teaspoon), optional<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Soak the corn,<\/strong> rinse the dried white hominy corn and place it in a large bowl with plenty of water. Let it soak for 8 to 12 hours so the kernels hydrate and cook more evenly.<\/li>\n\n\n\n
    2. Cook the mazamorra,<\/strong> drain the corn and place it in a large pot with the 2.5 l of water. Cook over medium-low heat for 2 to 2\u00bd hours, stirring occasionally, until the kernels are very tender and the liquid is lightly thickened.<\/li>\n\n\n\n
    3. Adjust the texture,<\/strong> add the salt if you want to enhance the flavor and stir well. Add a little hot water if the mazamorra becomes too thick, or simmer it uncovered for a few more minutes if it seems too thin. It should be creamy but still contain visible corn kernels.<\/li>\n\n\n\n
    4. Serve in the traditional way,<\/strong> divide the warm mazamorra among bowls. Add 240 ml hot milk (1 cup) to each serving and serve with a piece of panela on the side so everyone can sweeten it to taste.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n
        \n
      • Use dried white hominy corn or peeled white corn; do not replace it with cornmeal.<\/li>\n\n\n\n
      • Cook the corn until you can easily crush a kernel between your fingers.<\/li>\n\n\n\n
      • Keep hot water nearby while cooking because the corn absorbs a significant amount of liquid.<\/li>\n\n\n\n
      • Add the milk when serving to preserve the traditional texture.<\/li>\n\n\n\n
      • Serve the panela separately so each person can adjust the sweetness.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n

        In some Antioquian homes, mazamorra is served with guava paste instead of panela. It can also be paired with fresh cheese or farmer\u2019s cheese, creating a pleasant contrast between the mild corn, the sweet accompaniment, and the salty cheese.<\/p>\n\n\n\n

        How to Serve<\/h2>\n\n\n\n

        Serve mazamorra warm in a bowl or large cup, with hot milk and a piece of panela on the side. When it contains plenty of tender corn kernels and has a thick texture, it is traditionally eaten with a spoon.<\/p>\n\n\n\n

        Recommended Pairings<\/h2>\n\n\n\n
          \n
        • Pieces of panela.<\/li>\n\n\n\n
        • Fresh cheese or farmer\u2019s cheese.<\/li>\n\n\n\n
        • Guava paste.<\/li>\n\n\n\n
        • Antioquian-style arepas.<\/li>\n\n\n\n
        • Colombian cheese bread.<\/li>\n<\/ul>\n\n\n\n

          A Culinary Fact<\/h2>\n\n\n\n

          Mazamorra is closely connected to corn, one of the most important foods in Colombia\u2019s Indigenous and rural culinary traditions. In Antioquia, the version made with cooked white corn and milk became a symbol of everyday Paisa food.<\/p>\n\n\n\n

          Serving it with panela or guava paste reflects a deeply rooted local custom: pairing the mild flavor of corn with a simple, sweet accompaniment.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Antioquian mazamorra is one of the most traditional dishes in Colombia\u2019s Paisa region. It is made with dried white hominy corn, slowly cooked in water until the kernels become very tender and the cooking liquid turns lightly creamy. In Antioquia, it is served hot or warm with milk and panela, an unrefined cane sugar. It […]<\/p>\n","protected":false},"author":6,"featured_media":14698,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[187,161],"tags":[],"class_list":["post-14697","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bebidas-colombianas","category-colombian-recipes","entry","has-media"],"yoast_head":"\nColombian Antioquian Mazamorra | Recetas123<\/title>\n<meta name=\"description\" content=\"Learn how to make Colombian Antioquian mazamorra with white corn, milk, and panela. 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