Ingredients
2 cups fresh corn kernels (or use canned, drained)
1/2 cup cornmeal (preferably pre-cooked white or yellow cornmeal)
1/4 cup sugar
1/2 cup milk
1 tsp salt
1 egg
1/2 tsp baking powder
2 tbsp melted butter or oil (plus extra for cooking)
Directions
1. Place the corn kernels in a blender and blend until smooth.
2. Add the cornmeal, sugar, milk, salt, egg, baking powder, and melted butter or oil. Blend until well combined.
3. Heat a little extra butter or oil in a non-stick skillet over medium heat.
4. Pour about 1/4 cup of the batter onto the hot skillet.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the cachapa and cook for another 2-3 minutes until golden brown.
7. Repeat with the remaining batter.
8. Serve warm, optionally with queso de mano, ham, or any desired toppings.