Cachapas
Ingredients
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- 4 cups corn kernels – cut from cob
- 1/2 cup whole milk
- 1/4 cup precooked white cornmeal (harina de maíz precocida)
- 1 tbsp granulated sugar
- 1/2 tsp fine salt
- 2 tbsp vegetable oil – for cooking
- queso de mano – sliced (for serving)
- unsalted butter – softened (for serving)
Instructions
1. Shuck the corn and cut the kernels from the cobs to make 4 cups.
2. Add the corn kernels, milk, sugar, and salt to a blender. Pulse until you have a thick, coarse batter with some visible corn bits; do not puree completely. If needed, add 1–2 tbsp more milk to help the blender catch.
3. Transfer the batter to a bowl and stir in the precooked white cornmeal until evenly combined. Let the batter rest 10 minutes to hydrate and thicken.
4. Heat a well-seasoned griddle or large nonstick skillet over medium heat. Lightly brush with vegetable oil.
5. Pour about 1/3 cup of batter per cachapa onto the griddle, spreading gently into a 5–6 inch round about 1/4 inch thick.
6. Cook until the edges look set, the surface shows bubbles, and the bottom is deep golden with browned spots, 3–4 minutes. Flip carefully and cook until the second side is golden and the center feels set, 2–3 minutes.
7. Repeat, lightly oiling the griddle between batches, until all the batter is used.
8. To serve, spread each cachapa with softened butter and add sliced queso de mano. Fold in half, let the cheese warm and soften for 1–2 minutes, and serve hot.
Cachapas are Venezuelan griddled corn cakes with a tender, slightly coarse crumb and a sweet–savory balance. Made from fresh ground corn, they cook into rounds with caramelized spots and lightly crisp edges while staying moist inside. They’re typically served folded around fresh, milky cheese so the heat softens it, often with a swipe of butter for richness.
Rooted in the country’s central regions, cachapas predate modern flours and are linked to indigenous preparations on a budare (flat griddle). Over time they became a beloved roadside and market food throughout Venezuela, commonly paired with soft cheeses like queso de mano, guayanés, or telita. Today, cachapas remain a symbol of home-style comfort, bridging rural traditions with urban street stalls and family kitchens alike.