Ingredients
1cupyellow cornmeal,cooked, ( or masa harina corn flour)
½cuptapioca flour,(or tapioca starch, cassava flour)
2tspgranulated sugar
2cupsgrated cheese,either farmer’s cheese, monterey jack, mozzarella, feta cheese, or queso fresco
2large eggs
1pinchkosher salt
3tspmilk,or buttermilk, optional
Preparation
Preheat the oven to 400 degrees F. Grease a cookie sheet with parchment paper.
Combine the cooked cornmeal, tapioca flour, and sugar in a bowl, then stir in the grated cheese and the eggs.
Using a wooden spoon, mix well and taste to see if any salt is required. Add as necessary.
Knead the dough until smooth, adding the milk if it seems a bit dry. The dough must be soft and pliable.
Cover the dough in plastic wrap and leave to rest for 10 minutes.
Roll pieces of the dough into golf-ball size balls, or shape into rings.
Place the rolls on to the greased cookie sheet and bake for around 20 minutes, until puffed up and golden in color.
Serve warm from the oven.
