Description
Venezuelan Cachapas are sweet and savory corn pancakes with a golden crisp edge and a soft, tender interior. Filled with melty cheese, these Latin favorites are simple to make and perfect for any meal of the day. Whether you use fresh or frozen corn, you’ll get authentic flavor and texture every time.
Ingredients
3 cups corn kernels (fresh or thawed frozen)
0.25 cup cornmeal
0.25 cup whole milk
1 tablespoon sugar
0.5 teaspoon salt
1 tablespoon melted butter
0.25 cup shredded mozzarella or queso de mano (optional)
Instructions
1. In a blender or food processor, combine corn, cornmeal, milk, sugar, salt, and melted butter. Pulse until the mixture is combined but still has some texture. Avoid over-blending—you want some corn bits intact.
2. Heat a non-stick skillet or griddle over medium heat and add a small amount of butter. Pour about 1/3 cup of batter for each cachapa, spreading it gently into a circle. Cook 3-4 minutes per side until golden and cooked through.
3. While still hot, add shredded mozzarella or queso de mano to one half and fold the cachapa over like a taco. Let the cheese melt before serving.
Notes
Use fresh corn for the best flavor, but thawed frozen corn works well too.
Don’t over-blend the batter—some corn texture makes it more authentic.
For dairy-free, skip the cheese or use a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Side Dish
- Method: Stovetop
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 230
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Venezuelan cachapas, corn pancakes, queso de mano, Latin recipes