Name: Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 can (14 3/4 oz of cream corn); 3/4 cup all-purpose baking mix; 1/4 cup Albers® White or Yellow Corn Meal; 1 large egg; 2 tablespoons butter or margarine (melted); 2 tablespoons granulated sugar; Vegetable oil; 5 slices of cheese; 5 slices of ham (optional)

Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)

Along with arepas, these corn cakes are a Venezuelan staple. This unique version combines canned creamed corn, pancake mix and cornmeal.

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Prep Time 10

Cook Time 10

Total Time 25

Servings 5

Ingredients

1 can 14 3/4 oz of cream corn
3/4 cup all-purpose baking mix
1/4 cup Albers® White or Yellow Corn Meal
1 large egg
2 tablespoons butter or margarine melted
2 tablespoons granulated sugar
Vegetable oil
5 slices of cheese
5 slices of ham optional

Instructions

PLACE creamed corn, baking mix, corn meal, egg, butter and sugar in blender; cover. Blend until well blended. Pour mixture into medium bowl. Let stand for 5 minutes.
HEAT griddle or skillet over medium heat; brush with vegetable oil. Pour 1/4 cup mixture onto hot griddle; cook until bubbles form on the surface and the bottom is browned. Flip and cook about 1 minute more or until golden. Place slices of cheese and ham, if desired, on cachapas and fold. Place on serving dish. Keep warm in the oven. Repeat with the remaining mixture. Serve hot.