Oh. Yes. I. Did. If you are Venezuelan, you know there are few things on the planet better than a "Cachapa," a traditional dish made from corn. It's like a pancake, but folded over like an omelet and stuffed with gooey "Queso Guayanes," a soft, white cheese. I made mine small, with fresh ingredients, and no butter, so enjoy these guilt-free!
makes 10-12 cachapitas
2 1/2 c fresh corn kernels, divided
(or canned, or frozen but thawed)
1/4 c fine yellow cornmeal
2 tbsp milk
1 tbsp brown sugar
"Queso Guayanes" or "Queso Blanco"
(found at most grocery stores - you can use mozzarella cheese)
1. Preheat a large nonstick pan or griddle over medium heat. Coat lightly with canola oil using cooking spray or a paper towel.
2. In a blender or food processor, pulse together 2 cups of kernels, cornmeal, egg, milk, brown sugar and a pinch of salt, until incorporated. Stir in the remaining half cup of corn.
3. Use the blender to pour about 2-3 tbsp per "cachapita" and cook for about 1-2 minutes until lightly golden. Use a rubber spatula to help mold a nice circle. Like a pancake, they will be ready to flip when bubbles start to appear on the surface. Use the rubber spatula to carefully flip them. Cook the second side another 1-2 minutes until golden.
4. Top with a small slice of cheese and serve!