In a large mixing bowl, combine the pre-cooked corn flour, water, baking powder, and corn starch. Stir until a smooth, pliable dough forms, about 2-3 minutes.

Cover the dough with a damp cloth and let it rest for 15 minutes.

Divide the dough into 12 equal portions, about the size of a golf ball, and flatten each into a disc about ¼ inch thick.

In a separate bowl, mix the fresh mozzarella and crumbled goat cheese until well combined.

Place a generous spoonful of the cheese mixture on the center of each disc, fold over, and press the edges to seal.

Heat oil in a large pot to 350°F (175°C) over medium-high heat.

Fry the empanadas for 3-4 minutes per side until golden brown.

Remove from the oil and drain on paper towels. Serve hot with marinara sauce.