Venezuelan Sweet Corn Cachapas with Melty Cheese
Delicious sweet corn pancakes filled with melty cheese, a beloved Venezuelan comfort food.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4-6 cachapas 1x
- Category: Brunch
- Method: Griddle Cooking
- Cuisine: Venezuelan
- Diet: Vegetarian
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.
- Combine the blended corn with cornmeal, milk, salt, sugar, baking powder, and melted butter in a large mixing bowl. Stir until combined.
- Heat a nonstick skillet or griddle over medium heat and add butter to coat the surface.
- Cook about 1/2 cup of the batter on the skillet, spreading it into a round shape, approximately 5-6 inches in diameter, cooking for 3-4 minutes until golden brown.
- Flip the cachapa, sprinkle cheese on one half, fold in half, and press down gently.
- Melt the cheese by cooking for another 2-3 minutes until melty.
- Repeat the process with the remaining batter, adding more butter as needed.
- Serve warm, optionally with sour cream and slices of avocado on the side.
Notes
Best enjoyed fresh. Can be stored in an airtight container for up to 3 days in the refrigerator or frozen for a month.
Nutrition
- Serving Size: 1 cachapa
- Calories: 250
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg