The Cachapa: another work of God manifested in corn

With cheese, with Pernil, with guayanés, on the morning or after the party. Of all the ways and means cachapa is simply a divinity for Venezuelan people, is undoubtedly God talking to you through the meal, we leave you here the recipe.

Cachapa (Photo: Hoy Qué Hay)

How to make a Cachapa:
Ingredients (8 to 10 Cachapas)
4 cups of fresh corn kernels (*)
3 teaspoons of salt
¾ cup of sugar
¾ -1 cup of water (depending if the corn is more or less tender).
(* ) Some 6-8 large corncobs, about 3 cups alreay milled (The dough can be mixed with pre-cooked flour for Cachapas but fresh corncobs gives a special flavor to the dish that commercial flour can't).

Preparation:
Cut with a knife grains from the corncobs, without going very deep to avoid cutting the cob.
Beans are milled by a corn grinding mill not too tight. The dough should be a little thick and ordinary. In a large bowl mix that with salt, sugar and water. The mixture should have a thick consistency, but fluid enough so that when placed on the griddle be expanded by its own weight.
Is set to heat a griddle or skillet on the stove and once it gets hot over medium heat. The griddle is greased with oil absorbent paper each time you will make a cachapa and with a small spoon you pour into the griddle about ½ cup of the mixture, spreading it around with the spoon to form a pancake about 10 or 15 inches in diameter and ½ inch thick.

When bubbles form across the surface, flip with a spatula to cook the other side until golden. About 1 minute on each side. Served hot, stuffed with soft white cheese or yellow cheese and can be bathe with cream cheese.
They can be stored after cooling in the refrigerator for days. In this case can be heated to steam or fry 1-2 minutes per side in a little butter mixed with equal quantity of oil.