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Throught America, there are many corn products that long ago, Spanish descendants used to bake to substitute bread, which was a very important part of their daily diet.

In Nicaragua, all corn products which are cooked following the same bread baking process are known commonly as “Cosa de Horno" (Kiln Stuff). The basic elements for this cooking process are the clay oven and corn, as the main raw material to prepare delicious recipes as the Perrerreque.                 

During history, nobody has been able to track the origins of this dish name Perrerreque, what is certainly known is that, it constitutes a separate category. Although many tend to include it in the oven corn products, for being prepared with corn; it contains other ingredients, especially baking soda, which make it more like a type of pastry.

The City of Leon in Nicaragua could be considered the cradle of the “Cosa de Horno" (Kiln Stuff), and the term is still current to designate this delicacy of Nicaraguan cuisine. It is prepared and sold since early in the morning because in many cases it could replace the consumption of bread.



3 Cups Corn Flour

4 Beaten Eggs

2 Bars of Melted Butter

2 1/2 Cups of Sugar

2 tbs. Cast Baking Powder

1 1/2 Cups of Milk

2 1/2 Cups of Grated or Curd Cheese

2 tbs. Baked Sodium Bicarbonate

1 tsp. Cinnamon Powder

1 1/2 Cups of Sour Cream of Sour Milk



Mix all the ingredients above, grease the mold and preheat the oven to 180 C, pour the mixture into the mold and bake until golden brown. To check its ready, you insert stick into it and if  it comes out clean and dry, its ready!

Let it cool and take it out of the mold and cut into square pieces and enjoy!


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