Easy Venezuelan Cachapas (Corncakes with Cheese)

In a large bowl, add the Frozen Corn Kernels (2 3/4 cups), Eggland's Best Classic Eggs (2), Milk (3.5 oz), Harina P.a.n.® White Corn Meal (2 Tbsp), Granulated Sugar (1 Tbsp), and Salt (1 tsp). Place it in a blender or if using a stick blender, blend until all the corn kernels are broken down.

Let the batter rest in the fridge for 10 minutes.

Heat a pan, then wipe lightly with some oil on a napkin. Add 2 spoonfuls of the cachaca batter to the center of the pan and spread out slightly. Cook for 4-5 minutes.

You'll start to notice bubbles forming on the surface, that's when its time to flip. Cook for 3 more minutes.

After cooking the other side for around 3 minutes, add the Fresh Mozzarella Cheese Ball (to taste) on one side of the top. Fold the cachaca over and serve warm. Feel free to add a little butter to the top before serving!