Ingredients
For the Cachapas:
2 cups corn kernels (fresh or canned, drained)
1/4 cup cornmeal
2 tablespoons sugar
1/2 cup milk
1/2 teaspoon salt
For the Filling:
1 cup mozzarella or queso cheese
Optional:
Butter
Cream or sour cream
Instructions
1. In a blender, blend corn, cornmeal, sugar, milk, and salt until smooth.
2. Heat a non-stick pan over medium heat.
3. Pour batter into the pan to form a thick pancake.
4. Cook for 3–4 minutes until golden, then flip.
5. Add cheese on one half while still hot.
6. Fold the cachapa over the cheese.
7. Cook for another minute until cheese melts.
8. Serve warm with butter or cream.
Notes
Use fresh corn for best flavor.
Do not make batter too thin.
Cook on medium heat to avoid burning.
Best served hot and fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Venezuelan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cachapa
- Calories: 260
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
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