Ingredients for Jimmy's Cachapas
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How to Make Jimmy's Cachapas
- In a food processor, combine 2 cups fresh or frozen corn kernels, 1/2 cup milk, 2 tablespoons sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 large egg, and 1/2 cup yellow cornmeal. Process until smooth, adding more milk if needed to reach a thick pancake batter consistency.
- Heat a large nonstick skillet over medium-low heat.
- Add 1 tablespoon of butter to the hot skillet.
- Once the butter is melted, pour 1/4 cup of batter onto the skillet for each cachapa, forming 3-inch rounds.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Adjust heat as needed to prevent burning.
- Repeat steps 3-5 with the remaining batter and butter, adding more butter as needed.
- Serve immediately with a thick slice of your favorite cheese (Jack or mozzarella recommended), and enjoy!
- (Optional) Cachapas can be made up to 2 hours in advance and kept uncovered at room temperature. Reheat in a 350°F (175°C) oven until warmed through.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
44g
Fat
42g
Carbs
20g
