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.
- 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)
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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Cheese Stuffed Venezuelan Corn Cakes
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!
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