Ingredients:
1 cup cornmeal (PAN harina)
1 cup water
1/4 cup parmesan cheese, shredded
1/2 cup queso blanco, shredded
1/2 cup colby-monterey jack cheese, shredded
1/4 cup buttermilk or hispanic cream

Directions:
Combine cornmeal and water in a bowl.
Add cheese and then buttermilk.
Heat a non-stick skillet (low).
Roll mixture into a ball and place in pan and flatten into a pancake, about a 4 inches circle.

Heat for about 5 minutes, continually checking that it does not burn. When it is golden brown flip over to other side for about five minutes. Shred additional queso blanco on top and serve.

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