Pandebono (Colombian Cheese Bread) - cooking recipe

Ingredients

1 cup yellow cornmeal, precooked (This is called Masarepa, which is not recognized here, see description for more detail)
1/2 cup tapioca flour (cassava, yuca)
2 cups farmer's cheese, grated (or queso fresco)
2 eggs
2 teaspoons sugar
salt

Preparation

Preheat oven to 400 degrees.
Mix the two flours and the sugar in a bowl.
Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others).
Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water.
Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking.
Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed.
Serve warm.