Cheese Cachapas | Venezuelan Corn Cakes
Active Time: 15 minutes Total Time: 35 minutes Servings: 4-6
2 (15-ounce) cans sweet corn
2 tablespoons sugar
4 tablespoons precooked cornmeal
Pinch of salt
8 ounces mozzarella cheese
Non stick pan
Combine all ingredients in a food processor and blend until well blended. Set aside to let the batter rest for at least 10 minutes. Batter should resemble pancake batter, but if it is too runny, add a little more cornmeal.
In a pan over medium-low heat, add some butter and ladle in some of the batter. Use a spatula to spread it out evenly. Cook until golden brown. When bubbles start to form on the other side, it’s time to flip.
While the other side is cooking, add the cheese and some more butter on the top. Fold in half after it’s fully cooked through. Best enjoyed warm.