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+ servings
5 from 2 votes
Venezuelan Cachapas
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Venezuelan cachapas are like small corn cakes with cheese and tons of personality. This recipe uses canned corn and all you need to make it is a blender.
Course: Breakfast
Cuisine: Venezuelan
Keyword: cachapas, corn cakes with cheese
Servings: 6 cachapas
Calories: 198.8 kcal
Cachapa batter
  • 400 gr canned sweet corn
  • 2 tbsp melted butter
  • 1 egg
  • ¼ cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp salt
Assembling the cachapas
  • 250 gr Buffalo mozzarella cheese
  • Vegetable oil
  1. Add all the ingredients for the cachapa batter into the blender. Blend for a minute until you get a thick batter with some lumps of corn.
  2. Heat a nonstick pan and grease with a bit of vegetable oil (cachapas are pretty sticky so even if your pan is nonstick a bit of oil will prevent any disaster).
  3. Pour about ⅓ cup of batter and spread a bit. Cook for a couple of minutes until small holes appear at the surface and flip. Cook for another 2 minutes and serve.
  4. Fill with cheese and serve.
Nutrition Facts
Venezuelan Cachapas
Amount Per Serving
Calories 198.8 Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 4.1g26%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.1g
Cholesterol 51mg17%
Sodium 382mg17%
Potassium 226mg6%
Carbohydrates 27g9%
Fiber 2.2g9%
Sugar 9g10%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.