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Easy Venezuelan Cachapas (Corncakes with Cheese)

00:30:00

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.

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Ingredients
- Serves 4 +
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100 g Milk
2 Tbsp Harina P.a.n.® White Corn Meal
1 Tbsp Granulated Sugar
1 tsp Salt
Directions HIDE IMAGES
STEP 1
In a large bowl add the Frozen Corn (450 g), Egg (2), Milk (100 g), 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.
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 (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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