Ingredients:

  • 1 cup (120g) pre-cooked cornmeal (like Masarepa)
  • 1 cup (120g) tapioca starch (also called tapioca flour)
  • 1 teaspoon baking powder
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 4 ounces (113g) Queso Costeño (or Feta as a substitute if unavailable)
  • 4 ounces (113g) shredded mozzarella cheese
  • 1 large egg
  • 1/4 cup (60ml) milk, plus more if needed
  • 2 tablespoons (30g) unsalted butter, melted

Instructions:

  1. Whisk together cornmeal, tapioca starch, baking powder, sugar, and salt in a large bowl.
  2. Crumble or shred the Queso Costeño (or Feta) and add it to the dry ingredients along with the shredded mozzarella. Mix well.
  3. In a separate bowl, whisk together the egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Add more milk if needed.
  4. Cover the dough and let it rest for 10-15 minutes.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll or scoop the dough into 1 1/2-inch balls and place them on the prepared baking sheet.
  6. Bake for 15-20 minutes, or until the pan de bonos are puffed up and lightly golden brown.
  7. Let the pan de bonos cool slightly on the baking sheet before serving. They are best enjoyed warm!