Cachapa
A tender Venezuelan corn cachapa with a lightly sweet crust and melted fresh cheese inside.
Ingredients
- corn kernels600 g
- milk60 ml
- sugar30 g
- salt1 tsp
- vegetable oil1 tbsp
- fresh white cheese180 g
Instructions
If using frozen corn, thaw it completely and drain off any excess liquid. Transfer the corn kernels to a blender, add the milk, sugar and salt.
Pulse the mixture until you get a thick batter with small bits of corn still visible; don't blend it into a completely smooth purée. Transfer the batter to a bowl.
Heat a nonstick skillet or budare over medium heat. Lightly grease the surface with oil.
Spoon about a sixth of the batter (roughly 150 g) onto the skillet and use a wet spoon to spread it into a round, 7–10 mm thick.
Cook for 4–5 minutes, until the edges look dry, the bottom turns golden, and the top is no longer wet. Carefully flip with a wide spatula.
Cook the other side for another 2–3 minutes. Place about 30 g of cheese on one half of the hot cachapa, fold the other half over it, and warm through for 1 minute to melt the cheese.
Repeat with the remaining batter, lightly greasing the skillet each time. Serve the cachapas hot, while the cheese is still soft.
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