Easy Cachapa con Queso Recipe (with Cheese)
Cachapas are a Venezuelan delicacy made with fresh corn ground into a dough that is fried on a hot griddle. They are usually served with cheese, an absolutely divine combination.Keep an eye on the cooking, as corn cachapas do not take long to cook, so it is not necessary to turn them over more than once.
Ingredients
- 450 gr Baby corn or canned corn
- 1/2 cups Milk
- 2 unit Eggs
- 2 tbsp Corn flour
- 1 tbsp Sugar
- 1 tbsp Butter
- 1/4 tbsp Salt
- 300 gr Fresh cheese of your choice
Instructions
- The first thing to do is to select the corn cobs to be used and shuck them to obtain the corn kernels. Logically, if you do not have this type of corn, you can use canned corn.
- Put all the ingredients in a mixer and beat them until they are well blended, the consistency of the dough is very important. It should be a very thick dough, almost like a paste. If it is too thin, add more corn flour; if it is too thick, add more water or milk.
- Place the mixture in a container and store the mixture in the refrigerator to let it stand for about 20 minutes.
- Heat a small amount of oil in a skillet over medium-low heat.
- Pour about 1/4 cup of batter into the pan and swirl to coat the bottom.
- Cook until bubbles form on top and edges are firm, about 2 minutes.
- Turn over and cook until golden brown, 30 seconds to 1 minute more. Repeat with the rest of the dough.
- Remove the cachapa from the pan and spread butter to taste.
- Add fresh cheese of your choice and enjoy this delicious cachapa with cheese.
