Machika Kitchen Traditions: Cooking Cachapas with Doris in Venezuela

Blend corn until smooth.

Combine blended corn with 1/2 cup milk, 2 tablespoons sugar, and 1/2 teaspoon salt in a bowl.

Add 1 teaspoon baking powder and mix until well incorporated.

Whisk in 2 eggs until the batter is smooth.

Heat 2 tablespoons 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 mozzarella cheese and queso de mano, and serve warm.

Equipment Needed

Dietary

Allergens