Fogo de Chao cheesey bread puffs
1 1/2 cups whole milk
1 1/2 cups sour tapioca flour (azedo)*
1 cup sweet tapioca flour (doce)
3/4 cup shredded parmesan cheese
3/4 cup corn oil
1 teaspoon salt
Preheat oven to 425 degrees. Lightly grease a 12- or 24-cup mini-muffin pan or small dariole molds.
Combine all ingredients in a large bowl. Mix well until batter is smooth. Fill each muffin cup three-quarters full.
Bake for 15 minutes or until golden brown. Breads should be crisp on the outside and hollow on the inside, like a popover. Serve warm.
*Sweet and sour tapioca flour can be found at Brazilian food stores.