Venezuelan Cachapa with Telita Cheese & Malt Drink

Blend corn until smooth.

Combine blended corn with milk, sugar, and salt in a bowl.

Add baking powder and mix until well incorporated.

Whisk in eggs until the batter is smooth.

Heat butter in a skillet over medium heat until melted.

Pour a ladle of batter into the skillet, forming a round shape.

Cook until edges are set and the bottom is golden, about 3-4 minutes.

Flip the cachapa and cook the other side until golden, about 3-4 minutes.

Repeat with remaining batter, adding more butter as needed.

Top cachapas with cheese and serve warm.

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