In a medium bowl mix the Juana corn meal, flour, water, milk, salt, sugar and butter.
Knead with your hands for about 3 minutes moistening your hands with water as you work.
Form 24 small balls with the dough.
Place cheese into the center of half the masa circles and top with another masa circle. Using your fingers, seal the edges around the arepas, which will prevent the cheese from spilling out.
Add the butter to a nonstick pan over medium heat. Place the arepas in the pan and cook them for about 3 minutes on each side, until a crust forms or until they are golden brown. Serve immediately.
