Print

Fresh Corncakes with Cheese | Cachapas Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 6 reviews

Fresh Corncakes with Cheese, also known as Cachapas, are a delicious Venezuelan dish made from ground fresh or thawed corn mixed with masa harina, seasoned with salt and pepper, and cooked on a griddle. These sweet and savory corn pancakes are filled with melted mozzarella or queso mano cheese, creating a gooey, satisfying treat perfect for breakfast, lunch, or a snack.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Venezuelan

Ingredients

For the Corncake Batter

  • 3 cups corn kernels (fresh from ears or frozen, thawed)
  • 1/4 cup masa harina
  • Salt, to taste
  • Pepper, to taste

For the Filling and Cooking

  • 1/2 cup shredded mozzarella cheese or shredded queso mano
  • Vegetable oil, for frying

Instructions

  1. Grind the Corn: Place the corn kernels in a food processor or blender along with salt and pepper. Grind until you achieve a smooth pulp. If using a blender, use a tamper or long spoon to push the corn down carefully to the blades.
  2. Add Masa Harina: Add the masa harina to the corn mixture and blend until fully incorporated and smooth.
  3. Preheat the Pan: Heat a griddle or large frying pan over medium heat and add a small amount of vegetable oil to lightly grease the surface.
  4. Cook the Corncakes: Spoon the batter onto the hot pan, then use the back of your spoon to press it into a rough circle about 1/4 to 1/2 inch thick. Cook for 3 to 5 minutes until the bottom is golden and set.
  5. Flip and Cook: Carefully flip the cachapas using a spatula and cook for an additional 3 to 5 minutes, pressing them flat if desired, until cooked through and golden on both sides.
  6. Add Cheese and Melt: Sprinkle the shredded mozzarella or queso mano on top of the cooked side of each corncake. Allow the cheese to melt. If needed, place the cooked cachapas in a warm oven to keep warm while finishing others.
  7. Serve: Fold each corncake in half to enclose the melted cheese and enjoy immediately while warm.

Notes

  • You can substitute frozen corn with fresh corn ears, just ensure the kernels are freshly cut.
  • If queso mano is unavailable, mozzarella is a good melting cheese substitute.
  • Keep cooked cachapas warm in a low oven if preparing multiple batches.
  • Pressing the batter thinner will yield crispier edges, thicker results in softer interiors.
  • For dietary variation, these can be paired with accompaniments like avocado slices or sour cream.

Find it online: https://cheftinaskitchen.com/fresh-corncakes-with-cheese-cachapas-recipe/