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 chunks for texture if desired.
- In a large bowl, mix blended corn with cornmeal, milk, salt, sugar, baking powder, and melted butter until a thick batter forms.
- Heat a nonstick skillet over medium heat, adding a bit of butter to coat the surface.
- Pour about 1/2 cup of batter onto the skillet, spreading it into a round shape.
- Cook for 3-4 minutes or until the edges are set and the bottom is golden brown.
- Flip the cachapa, sprinkle cheese on one half, fold, and cook for an additional 2-3 minutes until the cheese melts and the other side is golden.
- Remove and repeat with remaining batter.
- Serve warm, optionally with sour cream and avocado.
Notes
For the best cachapas, use sweet, fresh corn if possible. If using frozen corn, let it thaw and drain excess water. Experiment with different cheeses for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Venezuelan
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cachapa
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg