Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup cornmeal
- 1/4 cup milk
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 2 tablespoons butter, melted
- 1/2 cup queso blanco or mozzarella cheese, shredded
- Additional butter for cooking
- Optional: sour cream and avocado for serving
Instructions
- Blend the corn kernels in a blender or food processor until smooth, leaving some chunky pieces if desired.
- In a bowl, combine blended corn with cornmeal, milk, salt, sugar, baking powder, and melted butter. Mix until thickened.
- Heat a nonstick skillet over medium heat and add butter to coat.
- Pour 1/2 cup of batter onto the skillet, shaping it into a round pancake, about 5-6 inches in diameter.
- Cook for 3-4 minutes until edges are set and bottom is golden.
- Flip the cachapa, sprinkle cheese on one half, fold over, and cook for another 2-3 minutes until cheese is melted.
- Remove from skillet and repeat with remaining batter, adding more butter as needed.
- Serve warm, optionally with sour cream and avocado.
Notes
For the best results, use fresh corn if possible. Allow the skillet to heat adequately before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Venezuelan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cachapa
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 12mg