Description
A delicious and slightly sweet Venezuelan dish made with fresh corn, cachapas are often served with queso de mano or fresh cheese, making them a comforting and authentic treat.
Ingredients
Scale
- 2 cups fresh corn kernels (or canned, drained)
- ¼ cup milk
- ½ cup cornmeal
- 1 tbsp sugar
- ½ tsp salt
- 1 tbsp butter (melted)
- 1 egg
- ½ tsp baking powder
- Butter (for cooking)
- Queso de mano or fresh cheese (for serving)
Instructions
- Blend the batter: In a blender, combine the corn, milk, cornmeal, sugar, salt, melted butter, egg, and baking powder. Blend until you achieve a slightly chunky batter.
- Preheat the pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Cook the cachapas: Pour about ¼ cup of batter onto the skillet, spreading it into a circle. Cook for 3–4 minutes until bubbles form and the edges set. Flip and cook for another 2–3 minutes until golden brown.
- Serve: Spread butter over the warm cachapas and top with queso de mano or fresh cheese. Fold in half and enjoy!
Notes
- Fresh vs. canned corn: Fresh corn gives the best flavor, but canned or frozen corn can work as substitutes.
- Cheese options: If queso de mano is unavailable, try fresh mozzarella, queso fresco, or ricotta.
- Serving suggestion: Pair cachapas with a side of nata (Venezuelan cream) or enjoy them with ham for a savory twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Pan-fried
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 Cachapa
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g