Mix dry ingredients in bowl, knead in water to make stiff dough. Coat rolling pin with oil and roll out dough to 1/4 inch thickness on lightly floured surface. Cut triangular pieces about the size of sandwich bread slices, cut diagonally. Fry sopaipillas in several inches of hot oil, pushing them under until they puff up like pillows. Turn once. Remove and drain. Serve with honey and cinnamon.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias