Ingredients
For the Batter
- 2 cups fresh or frozen corn kernels
- 1/4 cup cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 egg
For Cooking and Filling
- 2 tablespoons butter (for cooking)
- 1 cup shredded mozzarella or queso fresco (for filling)
Instructions
- Prepare the Batter: In a blender, combine the corn kernels, cornmeal, sugar, salt, milk, and egg. Blend until a thick batter forms, leaving some small corn pieces intact for texture.
- Heat the Skillet: Place a skillet over medium heat and melt a small amount of butter to prevent sticking and add flavor.
- Cook the Cachapa: Pour enough batter into the skillet to form a small pancake. Cook for 3 to 4 minutes until the bottom is golden brown.
- Flip and Add Cheese: Flip the pancake carefully and immediately add the shredded cheese on top. Continue cooking until the cheese melts.
- Fold and Serve: Fold the cachapa in half to enclose the melted cheese and serve warm for the best taste and texture.
Notes
- Fresh corn provides the best flavor and texture for authentic cachapas.
- Traditionally, cachapas are served filled with queso de mano or mozzarella cheese; feel free to use either depending on availability.
- If frozen corn is used, allow it to thaw completely before blending.
- Adjust the sugar slightly if you prefer a less sweet or sweeter pancake.
- Cook on medium heat to ensure the pancakes cook through without burning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Snack
- Method: Stovetop
- Cuisine: Venezuelan
- Diet: Vegetarian
