Cachapa
A thick, textured pancake blended from fresh sweet corn, folded around stretchy queso de mano — Venezuela's corn counterpart to the arepa, ruined by canned corn or a thin, smooth batter.
Vegetarian
⚠ Contains: Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups fresh corn kernels
- 2 tbsp cornmeal
- 1 egg
- 1/4 cup milk
- 2 tbsp sugar or panela
- 1 tsp salt
- Butter, for cooking
- Queso de mano or mozzarella, for filling
Steps
- Blend the corn kernels with the cornmeal, egg, milk, sugar, and salt into a thick, slightly lumpy batter.
- Heat a griddle and melt a little butter on it.
- Pour a ladle of batter onto the griddle and spread into a thick round.
- Cook for 3-4 minutes per side, until golden and set through.
- While still hot, fold the cachapa around a generous piece of queso de mano with a pat of butter.
- Serve warm.