Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)

Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)
Makes:
5
servings
Prep Time:
5
minutes
Total Time:
20
minutes
based on 8 reviews
7
Along with arepas, these Cheese-Stuffed Venezuelan Corn Cakes (Cachapas) are a Venezuelan staple. Typically made with fresh corn, this unique version combines canned creamed corn, pancake mix and cornmeal. While a mozzarella-type cheese, queso guayanés, is traditional in this dish, any type of cheese works well. For a heartier version, add thinly sliced ham to the filling.

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)

Directions:

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.


Reviews:

Review This Recipe

Breakfast or brunch

 Star(s)

Gayle Potelicki from LAKEWOOD, OH

I still have the grandchildren here and saw this recipe. It's so hard to get nutritional but yet fun foods into them. I made this and it really went over. I used a ham slice but would use canadian ham or bacon in this. For adults I would use some smokey cheddar chesse. For the kids good old American was the winner. We all enjoyed this recipe. Some fresh tomato on the side or fruits. I did both and we ejoyed this a lot.

Read More Reviews

Review This Recipe
  •  Star(s)

    good

    monica mills from Kingsport, TN

    these were good

  •  Star(s)

    Cheese -Stuffed Venezuelan Corn Cakes

    judi lee from EAST HAMPTON, CT

    These were very good. I made the corn cakes and reheated the corncakes and put the ham and cheese in them when I reheated them. I used Swiss cheese and any cheese would work. I put them in the toaster oven so they would not get soggy. It made a quick and easy breakfast. This is a keeper for a change of pace and it was easy to make.

  •  Star(s)

    A good dinner but no WOW

    Jill Losee from

    This was a tasty combination but was nothing extraordinary. Don't replace the cornmeal+baking mix for cornmeal mix... it makes the cakes very very difficult to flip. I think there should be some sort of flavoring added... it didn't have a Venezuelan feel to it.

  •  Star(s)

    Easy and Yummy!

    TIFFINY MOORE from PERRYVILLE, MD

    These were easy to make and very good too! I substituted Canola oil for vegetable oil and they were still yummy. Enjoy!

  •  Star(s)

    Breakfast or brunch

    Gayle Potelicki from LAKEWOOD, OH

    I still have the grandchildren here and saw this recipe. It's so hard to get nutritional but yet fun foods into them. I made this and it really went over. I used a ham slice but would use canadian ham or bacon in this. For adults I would use some smokey cheddar chesse. For the kids good old American was the winner. We all enjoyed this recipe. Some fresh tomato on the side or fruits. I did both and we ejoyed this a lot.

  •  Star(s)

    Cheese & ham Stuffed corn cakes

    Carol Chaltron from MADISON HEIGHTS, MI

    Made these tonight . Very easy and very filling and can't forget very good. I really liked the corn taste. Will be making again. Something you could make up when you need a snack or lunch or even dinner. Nice warm sandwish. Thank you

  •  Star(s)

    Cheese Stuffed Venezuelan Corn Cakes

    Joan Randall from CAPE CORAL, FL

    I had these ingredients on hand so they were a snap to make. My family enjoyed them. They now ask for "those corn pancakes". I especially like that they are healthy and filling. The more vegetables, the better!

  •  Star(s)

    this is really good

    CINDY IZAGUIRRE from LANCASTER, CA

    this is very traditional, and is good

Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

  • Calories: 340
  • Calories from Fat: 220
  • Total Fat: 24g (38% of DV)
  • Saturated Fat: 10g (51% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 610mg (26% of DV)
  • Carbohydrates: 40g (13% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 11g
  • Protein: 12g
  • Vitamin A: 10% of DV
  • Vitamin C: 2% of DV
  • Calcium: 25% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Cheese-Stuffed Venezuelan Corn Cakes (Cachapas)

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)

 

Directions

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.

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