Prep 5 mins
Cook 5 mins
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.
- 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
- 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.
- Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
- When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
- Repeat process with remaining butter and batter.
- 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.
Pismo: That Jimmy got it right almost to the tee! Pepper is a foreign ingredient in the recipe. It might be some kind of added taste by Jimmy. I am Venezuelan (Caracas native) and cachapas are one of my ultimate favorite typical Venezuelan dishes! SO national! Hey Sprue we don't put syrup or any kind of sweet stuff on top of cachapas for their taste is kind of sweet with a hint of salt, but hey, taste is universal. The most typical toppings are "carne mechada" (kind of shreded beef stew); "pollo guisado" (chicken sofritto), "queso de mano" a very soft and very native Venezuelan white cheese, and my favorite is a "queso paisa" (white semi-soft Venezuelan cheese). As you see, toppings are mostly on the salty side for cachapas are a main dish on their own level. I sincerely hope everyone that gets to try this recipe enjoys the result!
These were great! I loved the addition of pepper, gives it a bit of pep without being peppery. I'm used to much bigger cachapas from Miami and from Venezuela, which are made like a pancake, then flipped, covered in cheese, folded and have more butter added on top. I like these better, as they are easier to flip and make into cheese-cachapa towers! Shredded Queso blanco is my favorite cheese to use, but any gooey melting cheese like jack or mozzarella is great. Chef Lorán (other review) you got my afternoon toppings down pat.
These taste like cornbread pancakes! They are really quite tasty, but were a pain to make. I doubled the recipe, and spent over an hour just cooking and flipping pancakes. The original recipe definitely makes way more than 4 servings, I think. They come out a bit oily, but they're very tasty with fresh pico de gallo, melted Chihuahua cheese or guacamole. I especially enjoyed the hint of sweetness and the chunks of corn in the batter.