Jimmy'S Cachapas

1. 1

   In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter.

2. 2

   Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.

3. 3

   When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.

4. 4

   Repeat process with remaining butter and batter.

5. 5

   The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350u00b0F oven until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.