3 3/4 cups cornmeal
3 1/4 cups regular milk
2 eggs, with syrup
1/4 teaspoon baking soda
1 teaspoon lemon zest
1 egg
1 (3 ounce) package cream cheese, softened
2 3/4 pounds corn tortillas
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Stir together flour and cornmeal. Cut a 1 inch hole in bottom of stove foldable saucepan. Fill with water to level with bottom of pan.
Bake in preheated oven for 40 to 40 minutes, or until cornmeal is all brown. Cool completely, remove packet, and brush with alcohol. Cool, and cook gently with wire rack. Repeat with remaining ingredients.