Almojabana (corn Meal Cheese Bread) Recipe

Prepare the cheese

Crumble the queso fresco (or farmer's cheese) into a medium bowl. Grate or shred the mozzarella and add it to the bowl.

Add one egg yolk to the cheeses and mix thoroughly until the mixture is cohesive but still slightly crumbly. Taste and add a pinch of salt only if the cheeses are mild and need seasoning. Cover and refrigerate while you make the dough so the mixture firms slightly.

Combine dry ingredients

In a large mixing bowl, whisk together the pre-cooked white cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

Incorporate butter

Add the softened unsalted butter in small pieces. Using your fingertips (or a pastry cutter), rub the butter into the dry mix until the mixture resembles coarse crumbs; some larger pieces of butter are fine.

Add egg and milk

Lightly beat the whole egg with the warm milk. Pour the egg-milk mixture into the dry ingredients. Stir with a wooden spoon or spatula until a soft, slightly sticky dough forms. If dough feels too dry, add up to 1 tablespoon more warm milk; if too wet, add 1–2 tablespoons more cornmeal.

Knead and rest

Turn the dough onto a lightly cornmeal-dusted surface and knead gently for 1–2 minutes until smooth and cohesive. Form into a ball, cover with a clean kitchen towel or plastic wrap, and let rest at room temperature for 10 minutes to hydrate the cornmeal fully.

Portion the dough

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Divide the dough into 10 equal pieces (about 50–55 g / 1.8–2 oz each). Roll each piece into a ball.

Flatten and fill

Using the palm of your hand or a small rolling pin, flatten each ball into a 3–4 inch (7–10 cm) disk about 1/4 inch thick. Place about 1 tablespoon (roughly 15–20 g) of the cheese mixture in the center of each disk. Fold the edges up and over the cheese, pinching to seal completely. Gently roll the sealed ball between your palms to smooth seams, then slightly flatten to form a disc about 1/2 inch thick. Place seam-side down on the prepared baking sheet, spacing them about 1 inch apart.

Optional egg wash

If you want a shinier, slightly golden surface, whisk the egg with 1 teaspoon water. Lightly brush the tops of each assembled almojabana with the egg wash. For a softer finish, skip wash and brush with 1/2 teaspoon melted butter after baking.

Bake

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, until the tops are set and begin to turn light golden. The breads should feel slightly firm but not overly brown; internal temperature (if measured) should be about 180°F (82°C).

Remove from oven and, if desired, immediately brush tops with the melted butter for a soft sheen and richer flavor. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm so the cheese is soft and slightly melty inside.