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RECIPE
7 INGREDIENTS5 STEPS30MIN

Easy Venezuelan Cachapas (Corncakes with Cheese)

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Juan Pedro Cocina

Joven cocinero con ansías de expandir el conocimiento gastronómico por el mundo.
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This classic Venezuelan corncake filled with cheese is delicious and easy to make. These go great with some beers or a cold fruit smoothie, making them an awesome summer snack.
30MIN
Total Time

Juan Pedro Cocina

Joven cocinero con ansías de expandir el conocimiento gastronómico por el mundo.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 3/4 cups
Frozen Corn , thawed
or Canned Corn
3.5 oz
2 Tbsp
Harina P.a.n.® White Corn Meal
1 tsp

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Nutrition Per Serving

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CALORIES
183
FAT
3.8 g
PROTEIN
8.0 g
CARBS
34.0 g

Cooking Instructions

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Step 1
In a large bowl add the Frozen Corn (450 gram), Egg (2), Milk (100 gram), Harina P.a.n.® White Corn Meal (2 tablespoon), Granulated Sugar (1 tablespoon), and Salt (1 teaspoon). Place it in a blender or if using a stick blender, blend until all the corn kernels are broken down.
Step 2
Let the batter rest in the fridge for 10 minutes.
Step 3
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.
Step 4
You'll start to notice bubbles forming on the surface, that's when its time to flip. Cook for 3 more minutes.
Step 5
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!

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Nutrition Per Serving
Calories
183
% Daily Value*
Fat
3.8 g
5%
Saturated Fat
1.2 g
6%
Trans Fat
0.0 g
--
Cholesterol
93.6 mg
31%
Carbohydrates
34.0 g
12%
Fiber
3.3 g
12%
Sugars
9.0 g
--
Protein
8.0 g
16%
Sodium
660.0 mg
29%
Vitamin D
0.5 µg
2%
Calcium
53.9 mg
4%
Iron
1.3 mg
7%
Potassium
370.8 mg
8%
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