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Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)

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Along with arepas, these Cheese-Stuffed Venezuelan Corn Cakes (Cachapas) are a Venezuelan staple. Typically made with fresh corn, this unique version combines canned creamed corn, pancake mix and cornmeal. While a mozzarella-type cheese, queso guayanés, is traditional in this dish, any type of cheese works well.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 5 servings
  • Difficulty: Easy


Original reipce makes 2 dozen Change Servings

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PLACE creamed corn, baking mix, corn meal, egg, butter and sugar in blender container; cover. Blend until smooth. Pour batter into medium bowl. Let rest for 5 minutes.

HEAT griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles form on surface and bottom turns golden. Turn and cook about 1 minute longer or until golden. Place slices of cheese and ham, if desired, on pancakes and fold over. Remove to serving platter. Keep warm in oven. Repeat with remaining batter. Serve warm.

* May also use ALBERS® White Corn Meal.

Nutrition Facts

Amount Per Serving
Servings: 5 servings
Calories 340
Calories from Fat 220
%Daily Value*
Total Fat 24g 38%
Saturated Fat 10g 51%
Cholesterol 85mg 28%
Sodium 610mg 26%
Total Carbohydrate 40g 13%
Dietary Fiber 3g 10%
Sugars 11g
Protein 12g
Vitamin A 10%
Vitamin C 2%
Calcium 25%
Iron 8%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Easy

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