Description
Crispy-edged, fluffy corn pancakes stuffed with gooey cheese and savory goodness.
Ingredients
Scale
- 2 cups fresh or frozen sweet corn (thawed)
- ½ cup cornmeal
- ½ cup shredded mozzarella or queso fresco
- 2 tablespoons sugar
- ¼ cup milk
- 1 large egg
- 2 tablespoons melted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4–6 slices fresh mozzarella or queso de mano (for filling)
- Optional: cooked shredded beef or ham
- Fresh chopped parsley or cilantro
Instructions
- Blend sweet corn, milk, egg, and melted butter until mostly smooth but slightly textured.
- Stir in cornmeal, sugar, salt, and pepper to form a thick batter. Fold in shredded cheese.
- Heat a lightly buttered skillet over medium heat.
- Pour about ¼ cup batter per pancake and spread gently into a thick round.
- Cook 3–4 minutes per side until deeply golden and slightly crisp.
- Place cheese slices (and optional meat) on one cachapa, fold in half, and return briefly to skillet until cheese melts.
- Garnish with fresh herbs and serve warm.
Notes
- For a richer flavor, use fresh corn when in season.
- Adjust the thickness of the batter by adding more milk if necessary.
- These cachapas can be served with a variety of fillings, including meats or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg