Costa Rican Chorreadas

In a large mixing bowl, combine cornmeal, water, milk, sugar, vegetable oil, and salt. Stir well to form a smooth batter.
Mix in the grated cheese, chopped onion, and chopped cilantro until evenly distributed throughout the batter.
Preheat a griddle or large non-stick skillet over medium heat.
Pour about 1/4 cup of batter onto the heated surface for each Chorreadas, leaving space between each one.
Cook the Chorreadas for 3-4 minutes on each side or until they are golden brown and cooked through.
Remove from heat and allow the Chorreadas to cool slightly before serving.