Jimmy's Cachapas

Name: Jimmy's Cachapas
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 serving(s)
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

Submitted by Pismo

"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."

Ready In:: 10mins
Ingredients:: 8
Serves:: 4

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

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.

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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.

Harke
rpgaymer
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.

rpgaymer
I love all types of latin food and I am in love with arepas. I heard of cachapas and I had to make some. This recipe was simple and AWESOME! I liked the sweetness and corn texture of the pancakes. Definitely a different twist on the typical pancake. I would make these again!

kparks2
I often look for new ways to make corn dishes, as I do not much care for the vegetable. This was exciting and extremely tasty. I halved the recipe because we are only two, but it worked well. I served it with recipe #242643 and new boiled potatoes. DH thinks it would be great as a breakfast dish served with bacon and fresh fruit. . I think it would be great with jam and cream cheese (or really good maple syrup). It looks like the type of thing you could play with, e.g. more sugar, or the addition of red pepper flakes. Thanks for posting. We enjoyed the change very much and I will certainly try variations.

Gwen35