Description
A delightful Venezuelan treat made from fresh corn, perfect for breakfast or snacks, often enjoyed with cheese or honey.
Ingredients
- Fresh Corn Kernels: 3 cups (sweet corn or frozen corn, thawed)
- Milk: 1/2 cup (whole or almond)
- Sugar: 2 tablespoons (adjust to taste)
- Baking Powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Butter or Oil: 2 tablespoons (unsalted butter or neutral oil)
- All-Purpose Flour: 1/2 cup
- Queso Blanco or Mozzarella Cheese: 1 cup (shredded, optional, for topping or mixing in)
Instructions
- Blend the corn into a chunky-smooth batter. Add fresh corn kernels to a food processor and pulse for about 60 seconds. Pour in the milk and pulse for another 15 seconds until just combined.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Fold this mixture into the corn mixture until just combined, being careful not to overmix.
- Preheat a non-stick skillet over medium heat. Add a thin film of butter or oil and let it heat.
- Scoop about 1/3 cup of batter onto the skillet and cook for 3 minutes on one side. Look for small bubbles forming.
- Flip the cachapa and cook for another 2 minutes until golden brown. Repeat until all batter is used.
- If using cheese, sprinkle it on one half of each cachapa immediately after flipping to let it melt.
- Fold the cachapas in half to serve warm, optionally garnishing with additional cheese or a drizzle of honey.
Notes
Ensure corn is fresh for the best flavor; adjust sugar to taste. Variations include adding spices like cumin or ingredients like bacon or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg