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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 5 ears corn, shucked 1/4 cup milk 2 tablespoons sugar 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 large egg 3/4 cup finely ground cornmeal 4 tablespoons unsalted butter

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 5 ears corn, shucked 1/4 cup milk 2 tablespoons sugar 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 large egg 3/4 cup finely ground cornmeal 4 tablespoons unsalted butter

Directions

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.

Heat a large nonstick saute pan over low heat. Add 1 tablespoon butter. When the butter has melted and is hot, add batter, forming 3-inch rounds. Cook for 2 minutes, turn, and cook for 2 minutes more. Remove from pan and set aside. Repeat process with remaining butter and batter. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350-degree oven until heated through.

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Jimmy’s Cachapas

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Jimmy’s Cachapas

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest