Venezuelan Sweet Corn Cachapas with Melty Cheese
A soft, sweet corn pancake enveloping melty cheese, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Griddling
- 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.
- Combine the blended corn with cornmeal, milk, salt, sugar, baking powder, and melted butter in a large mixing bowl.
- Heat a nonstick skillet or griddle over medium heat and add a little butter.
- Pour about 1/2 cup of the batter onto the skillet, spreading it into a round shape.
- Cook for about 3-4 minutes or until the bottom is golden brown.
- Flip the cachapa and sprinkle a generous amount of cheese on one half.
- Fold the cachapa in half to cover the cheese and cook for an additional 2-3 minutes.
- Repeat the process with the remaining batter.
- Serve warm with sour cream and avocado, if desired.
Notes
Don’t rush the cooking process for a perfect golden crust. Experiment with different cheeses for variety.
Nutrition
- Serving Size: 1 cachapa
- Calories: 270
- Sugar: 2g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg