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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.
Original reipce makes 2 dozen Change Servings
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.
|Calories from Fat||220|
|Total Fat 24g||38%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 40g||13%|
|Dietary Fiber 3g||10%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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