Easy Venezuelan Cachapas (Corncakes with Cheese)

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.

Total Time

30min

4.0

3 Ratings

Author: Juan Pedro Cocina

Servings:

Ingredients

•

2 3/4 cups

Frozen Corn Kernels , thawed

or Canned Corn

•

Eggland's Best Classic Eggs

•

3.5 oz

Milk

•

2 Tbsp

Harina P.a.n.® White Corn Meal

•

1 Tbsp

Granulated Sugar

•

1 tsp

Salt

•

to taste

Fresh Mozzarella Cheese Ball , sliced

Cooking Instructions

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!

Nutrition Per Serving

CALORIES

154

FAT

3.4 g

PROTEIN

6.3 g

CARBS

28.0 g