Cachapas
Prep Time15 minutes mins
Cook Time10 minutes mins
Servings: 8
Calories: 182kcal
- 5 ears of yellow corn, shucked
- ¼ cup plus 2 tablespoons whole milk
- 1 tablespoons superfine sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg, lightly beaten
- ½ cup finely ground cornmeal
- ¼ cup masa harina
- 5 tablespoons unsalted butter, softened
Place all ingredients, except butter, into a blender and pulse 10 times until ingredients are well combined and there is still some texture to the corn kernels.
Place a large skillet over medium heat and add half of butter.
Once butter has melted, scoop 3 tablespoon sized balls of batter into the skillet, about 1 inch apart. Pan fry for about 4 minutes. Flip each cachapa over and continue to cook for an additional 3 to 4 minutes or until browned and crisp.
Remove from heat and set aside. Add remaining butter to skillet and cook cachapas until all batter has been used.
Top with toppings of choice and serve to queso fresco.
Calories: 182kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 168mg | Potassium: 212mg | Fiber: 2g | Sugar: 6g | Vitamin A: 378IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg