Mozzarepas

Ingredients:

• 1 cup milk
• 5 tablespoons butter
• 1 cup frozen corn kernels
• 1 1/4 cup arepa flour, or 1 cup finely ground yellow corn meal
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/3 cup sugar
• 1 cup grated mozzarella cheese
• 1/2 cup water (approximately)
• Mild Swiss cheese or mozzarella, sliced

Instructions:

• Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.
• Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn’t one near you, use finely ground yellow cornmeal. In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, flour and shredded mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps.
• Heat a lightly buttered griddle to medium. spoon the batter on to the griddle to form 4" round "pancakes". Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice or two of cheese on one arepa and cover with another to make a sandwich. Reduce heat to low and continue cooking until the cheese melts, flipping a few times.
• You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

Yield 8 pancakes or 4 mozzarepa sandwiches.

This would also be good with other varieties of cheese