Easy Venezuelan Cachapas (Corncakes with Cheese) Recipe

Introduction

Cachapas are a beloved Venezuelan treat—sweet corn pancakes filled with soft, melty cheese. This easy recipe uses frozen corn and simple ingredients to bring a taste of Venezuela right to your kitchen. Perfect for breakfast, snack, or a light dinner.

Ingredients

• 450 grams frozen corn kernels
• 2 eggs
• 100 grams milk
• 2 tablespoons Harina P.A.N.® white corn meal
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• Fresh mozzarella cheese ball, to taste

Instructions

1. Step 1: In a large bowl, combine the frozen corn kernels, eggs, milk, white corn meal, sugar, and salt. Blend the mixture until the corn is broken down but still slightly textured.
2. Step 2: Let the batter rest in the refrigerator for 10 minutes to thicken slightly.
3. Step 3: Heat a pan over medium heat and lightly oil it using a napkin. Pour two spoonfuls of batter into the pan and spread it slightly to form a round pancake. Cook for 4 to 5 minutes.
4. Step 4: When bubbles start to form on the surface, flip the cachapa carefully and cook for another 3 minutes on the other side.
5. Step 5: Place slices of fresh mozzarella cheese on one side of the cooked cachapa. Fold it over and serve warm. Optionally, add a bit of butter on top before serving for extra richness.

Tips & Variations

• Use fresh corn kernels when in season for a sweeter, fresher flavor.
• Substitute mozzarella with queso fresco or farmer’s cheese for a traditional touch.
• Add finely chopped herbs like cilantro or a pinch of chili flakes to the batter for extra flavor.
• If the batter feels too thin, add a little more cornmeal to reach the right consistency.

Storage

Store leftover cachapas in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve their texture and melt the cheese again. They are best enjoyed fresh but can be frozen for longer storage and thawed before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn is great when available. Simply remove the kernels from the cob and blend as directed. You might need less milk since fresh corn has more moisture.

What can I use if I don’t have Harina P.A.N.® corn meal?

You can substitute with any finely ground white or yellow cornmeal. The texture might vary slightly, but it will still make delicious cachapas.

Easy Venezuelan Cachapas (Corncakes with Cheese) Recipe

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★★★★★

4.9 from 90 reviews

• Author: Jack
• Total Time: 22 minutes
• Yield: 6 medium cachapas 1x
• Diet: Vegetarian

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Description

Easy Venezuelan Cachapas are traditional sweet corn pancakes made from blended corn kernels, cornmeal, and a touch of sugar, then pan-fried to golden perfection and filled with fresh mozzarella cheese. These delicious corn cakes offer a soft, slightly sweet flavor and creamy cheese center, making them a perfect snack or breakfast dish inspired by Venezuelan cuisine.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 450 grams Frozen Corn Kernels
• 2 Eggs
• 100 grams Milk
• 2 tablespoons Harina P.A.N.® White Corn Meal
• 1 tablespoon Granulated Sugar
• 1 teaspoon Salt

For Serving

• Fresh Mozzarella Cheese Ball, to taste
• Butter, optional, for topping

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Instructions

1. Prepare the batter: In a large bowl, combine the frozen corn kernels, eggs, milk, Harina P.A.N. white corn meal, granulated sugar, and salt. Transfer the mixture to a blender or use a stick blender to blend until the corn kernels are broken down and the batter becomes somewhat smooth but still retains some texture.
2. Rest the batter: Cover the batter and refrigerate for 10 minutes to allow the flavors to meld and the mixture to thicken slightly.
3. Heat the pan: Warm a non-stick or cast-iron pan over medium heat. Lightly oil the pan surface using a napkin dipped in oil to prevent sticking without excess greasiness.
4. Cook the cachapas: Spoon about two spoonfuls of the batter into the center of the pan and gently spread it out to form a round pancake. Cook for 4 to 5 minutes until bubbles start appearing on the surface.
5. Flip carefully: When bubbles are visible and the edges start to set, flip the cachapa gently using a spatula. Cook the other side for about 3 minutes until golden and cooked through.
6. Add cheese and fold: Place fresh mozzarella cheese on one half of the cooked cachapa, then fold it over to encase the cheese. Let it warm slightly so the cheese softens.
7. Serve warm: Optionally, add a small amount of butter on top before serving for extra richness. Enjoy your Venezuelan cachapas warm as a delicious snack or meal.

Notes

• Use fresh or frozen corn kernels; fresh is preferred for sweeter flavor but frozen works well.
• Adjust sugar quantity to taste for a sweeter or more neutral pancake.
• Harina P.A.N. is a traditional Venezuelan pre-cooked white cornmeal; if unavailable, use fine cornmeal as a substitute.
• Cook on medium heat to avoid burning while ensuring the cachapas cook through.
• Fresh mozzarella is ideal for the filling due to its creamy texture and mild flavor.
• Serve immediately for best taste and texture as cachapas are best enjoyed warm.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Venezuelan

Keywords: Venezuelan Cachapas, Corncakes, Venezuelan Breakfast, Corn Pancakes, Cachapas with Cheese, Traditional Venezuelan Food