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Cachapas Recipe

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This recipe for Cachapas is from 2010 Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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:
Directions:
1-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.
2-Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
3-When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
4-Repeat process with remaining butter and batter.
5-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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min | 5 min prep
Personal Notes:
Personal Notes:
Served these with a fresh mozzarella cheese.

 

 

 

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