CHEESE-STUFFED VENEZUELAN CORN CAKES (CACHAPAS)

• PREP TIME
  5 MINUTES
• COOKING TIME
  15 MINUTES
• 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. 

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.