Cachapas Corn Cakes With Jimmy Recipe – a delicious recipe with corn shucked, milk, sugar, salt, black pepper, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In the bowl of a food processor fitted with the metal blade, puree the corn with lowfat milk, sugar, salt, pepper, egg, and cornmeal.
2
The batter should be the consistency of a thick pancake batter.
3
Heat a large nonstick saute/fry pan over low heat.
4
Add in 1 Tbsp.
5
butter.
6
When the butter has melted and is warm, add in batter, forming 3-inch rounds.
7
Cook for 2 min, turn, and cook for 2 min more.
8
Remove from pan and set aside.
9
Repeat process with remaining butter and batter.
10
The cachapas may be made 2 hrs in advance and kept uncovered at room temperature.
11
They may be reheated in a 350 degree oven till heated through.
12
This recipe yields 4 servings.
321
kcal
Calories
16
g
Fat
41
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 x ears corn shucked, 1/4 c. lowfat milk, 2 Tbsp. sugar, 1/2 tsp coarse salt, and more.
Yes, Cachapas Corn Cakes With Jimmy Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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