Cachapas with Tinned Corn and Cream
The rich version: tinned sweetcorn, heavy cream, eggs and pre-cooked cornmeal, cooked slowly in plenty of butter. Adapted from Andres Cooking (andrescooking.com).
Cook Time 20 minutes mins
- 2 tins sweetcorn drained, about 600g in total
- 3/4 cup heavy cream double cream is the nearest UK equivalent
- 2 eggs
- 1/2 cup pre-cooked cornmeal such as Harina P.A.N.
- 3 tbsp sugar
- 1 tsp salt
- butter plenty, for cooking
- queso de mano for filling
Put the sweetcorn, cream, eggs, pre-cooked cornmeal, sugar and salt in a blender. Pulse in short bursts so some whole kernels stay in the batter.
Melt plenty of butter in a pan over low heat.
Add the batter and cook for 10 minutes on each side over low heat.
Fill with queso de mano, add a little more butter on top and fold in half.