Ingredients
Primary Ingredients
- 2 cups fresh or canned corn (drained)
- 1/4 cup cornmeal
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup milk
For Cooking and Filling
- 1 tbsp butter (for cooking)
- 1 cup shredded mozzarella or queso fresco
Instructions
- Prepare the batter: Blend the corn, cornmeal, sugar, salt, and milk in a blender or food processor until a thick, slightly chunky batter forms, ensuring the mixture holds together for cooking.
- Heat the pan: Place a non-stick pan or skillet over medium heat and add the tablespoon of butter, allowing it to melt and coat the surface evenly.
- Cook the cachapa base: Pour a ladle of the batter into the pan and spread it out gently into a round pancake shape about 1/4 inch thick. Cook for about 3 to 4 minutes, or until the bottom turns golden brown and set.
- Flip the cachapa: Carefully flip the pancake to cook the other side. After flipping, immediately add the shredded cheese to one half of the cachapa.
- Fold and melt cheese: Fold the cachapa over the cheese to create a half-moon shape and cook for an additional 2 to 3 minutes until the cheese inside has melted completely and the pancake is cooked through.
- Serve warm: Remove from the pan and serve the cachapas hot or warm, ideally fresh for the best texture and flavor.
Notes
- Use fresh corn for the best natural sweetness and texture.
- Adjust sugar quantity if you prefer sweeter cachapas.
- Queso fresco provides a more authentic taste but mozzarella melts better and is easier to find.
- Cooking time can vary depending on pan thickness and heat intensity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: Venezuelan
- Diet: Vegetarian
