Instructions: (Baked or fried cornmeal cakes of Colombian origin.)

With a meat grinder, coarsely grind the corn kernels and place in a mixing bowl. Add the cornmeal, cheese, milk, sugar, and salt. Mix thoroughly with electric mixer. Using a 1 1/2 or 3 inch mold, shape the arepas. Stack them on a lightly greased baking sheet with parchment paper between the layers.

Refrigerate for 30 minutes. Cook the arepas over a medium to low heat until golden brown, approximately 3 minutes.

Serves 4

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