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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I was looking for a recipe for cachapas one day so my husband could have some. He lived in Venezuela for a couple years and this was one of his favorite foods. He said they served these with a thick slice of either jack or mozzarella cheese. Anyway, I found this online and it's from Jimmy's Bronx Cafe. Ingredients:
5 ears corn, shucked (i used 2 15.25oz cans of corn) |
1/4 cup milk |
2 tablespoons sugar (i increased this to 4 tbsp) |
1/2 teaspoon coarse salt |
1/4 teaspoon fresh ground pepper |
1 large egg |
3/4 cup finely ground cornmeal |
4 tablespoons butter |
Directions:
1. In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter.
2. Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
3. When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
4. Repeat process with remaining butter and batter.
5. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350°F oven until heated through.
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