Authentic Venezuelan Cachapa Recipe

Ingredients

2 cups of fresh corn kernels
2 tablespoons of granulated sugar
1/2 teaspoon of salt
1/4 cup of cornmeal
1/2 cup of milk
2 large eggs
1/2 cup of softened unsalted butter
1 cup of shredded mozzarella cheese

Steps and instructions

Preheat your griddle or skillet over medium heat.
Combine the corn kernels, sugar, salt, and cornmeal in a blender or food processor. Blend until you have a thick, chunky batter.
Add the milk and eggs to the batter and continue to blend until the mixture is smooth.
Grease the preheated griddle or skillet with some of the softened butter.
Pour 1/2 cup of the batter onto the griddle for each cachapa, spreading it into a thin round shape with a diameter of about 6 inches.
Cook each cachapa for 2-3 minutes on each side, or until golden brown.
Once cooked, spread a generous amount of the remaining butter over one side of each cachapa, and then sprinkle the shredded mozzarella cheese over the butter.
Fold the cachapas in half, like a sandwich, allowing the heat to melt the cheese.
Serve warm and enjoy!

Tools for making

Blender or Food Processor - To blend the corn kernels and other ingredients into a batter.
Griddle or Skillet - To cook the cachapas on the stovetop.
Spatula - To flip and remove the cachapas from the griddle or skillet.
Butter Knife - To spread the softened butter over the cooked cachapas.

Recipe variations

Adding cooked bacon or ham to the cachapa for a savory version.
Using a sprinkle of cinnamon in the batter for a hint of sweetness.
Adding diced jalapenos or green chilies to the batter for a spicy kick.
Replacing the mozzarella cheese with a different type of cheese, such as cheddar or pepper jack.
Adding a drizzle of maple syrup or honey on top of the cachapa for extra sweetness.
Using gluten-free flour or corn flour for a gluten-free version.
Adding diced bell peppers or onions to the batter for added flavor and texture.
Serving the cachapa with a side of salsa or guacamole for a Mexican-inspired twist.
Using plant-based milk and vegan butter for a dairy-free and vegan option.

Recipe overview

Cachapas are a delightful Venezuelan dish known for their sweet and savory combination. Made primarily from fresh corn kernels, these thick, pancake-like treats are blended with a touch of sugar and salt, then griddled to perfection. The golden-brown cachapas are then slathered with softened butter and filled with a generous amount of gooey melted mozzarella cheese. This recipe walks you through the process of making your own homemade cachapas, offering a unique culinary experience that balances simplicity with delicious indulgence. Enjoy these as a comforting breakfast, a satisfying lunch, or a quick and easy dinner.

Common questions

Can I use frozen corn instead of fresh corn kernels?
Yes, you can use frozen corn kernels as a substitute for fresh corn kernels. Just make sure to thaw and drain the frozen corn before blending it with the other ingredients.
Can I use a different type of cheese?
Absolutely! While mozzarella cheese is commonly used in cachapas, you can experiment with different cheeses based on your preference. Queso blanco, cheddar, or even a combination of cheeses can work well.
Can I make the batter ahead of time?
It's best to make the batter and cook the cachapas immediately for optimal results. However, if you need to make the batter ahead of time, you can store it in the refrigerator for up to 24 hours. Just give it a good stir before using.
Can I freeze cachapas?
Yes, you can freeze cachapas. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in a skillet or microwave.
Can I add any toppings to the cachapas?
Absolutely! Cachapas are delicious on their own, but you can take them to the next level by adding toppings such as avocado slices, cooked bacon, sour cream, or even a drizzle of hot sauce.

Serving dishes and utensils

Griddle or Skillet - Used to cook the cachapas on the stovetop.
Blender or Food Processor - Used to blend the corn batter to a smooth consistency.
Spatula - Used to flip the cachapas while cooking.
Butter Knife - Used to spread the softened butter on the cooked cachapas.
Grater - Used to shred the mozzarella cheese.
Plates - Used to serve the cooked cachapas.

Origin stories

Cachapas are a beloved staple of Venezuelan cuisine, a delicious symbol of national identity that brings joy to the breakfast table. Having their roots in the indigenous culinary traditions, they were once made on hot stones or clay tablets by the indigenous people. Nowadays, you'll find them being prepared on griddles in both homes and street food stalls all over the country. A street vendor preparing and selling cachapas is a common and cherished sight in Venezuela. Paired with a cup of coffee, it's a simple yet satisfying meal. Yet beyond its everyday charm, the cachapa carries the heritage of a nation within its sweet, corn-infused layers. It's not just a food; it's a piece of history, a taste of home, and a testament to the resourcefulness and creativity of Venezuelan cooks.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.