Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)

Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    5
    servings

Ingredients

  • 1 can (14 3/4 oz.) creamed corn
  • 3/4 cup all-purpose baking mix (such as BISQUICK®)
  • 1/4 cup * ALBERS® Yellow Corn Meal
  • 1 large egg
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons granulated sugar
  • Vegetable oil
  • 5 slices of cheese
  • 5 slices of ham (optional)

Instructions

PLACE creamed corn, baking mix, corn meal, egg, butter and sugar in blender container; cover. Blend until smooth. Pour batter into medium bowl. Let rest for 5 minutes.

HEAT griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles form on surface and bottom turns golden. Turn and cook about 1 minute longer or until golden. Place slices of cheese and ham, if desired, on pancakes and fold over. Remove to serving platter. Keep warm in oven. Repeat with remaining batter. Serve warm.

* May also use ALBERS® White Corn Meal.

Nutritional Information

% Daily Value *

  • Total Fat 24g 38%
  • Saturated Fat 10g 51%
  • Cholesterol 85mg 28%
  • Sodium 610mg 26%
  • Carbohydrates 40g 13%
  • Dietary Fiber 3g 10%
  • Vitamin A 10%
  • Vitamin C 2%
  • Calcium 25%
  • Iron 8%
  • Sugars 11g
  • Protein 12g

* Percentage Daily Values are based on a 2000 calorie diet.