<span itemprop="name">Cachapas</span>



  • ½ c masa harina or cornmeal
  • ¼ c milk
  • 1 egg
  • 1 tbsp. sugar
  • 1 ½ tsp. salt
  • 3 c defrosted corn kernels
  • oil for cooking


  • fresh mozzarella
  • cotija


  1. Add all of the cachapa ingredients to a blender adding the corn kernels last, this will ensure a chunkier batter, not all the corn will be blended smooth.
  2. Pulse the blender until the top layer of corn just starts to turn under the surface, do not blend anymore!
  3. Pour the batter out and into a bowl, let it sit at room temperature for at least 30 minutes, an hour it better.
  4. Heat a large griddle or the largest frying pan you have on medium high heat.
  5. Add a little oil, dish out ½ a cup of batter onto the griddle, if using a frying I’d only make one at a time, I could fit three on my large griddle.
  6. Cover the cachapas and cook for about 5 minutes or until the top surface looks a little dry, loosen the edges and flip the corn cake over


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