Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Venezuelan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Heat a large nonstick saute pan over low heat. Add 1 tbsp butter. | 3. When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side. | 4. Repeat process with remaining butter and batter. | 5. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350°F oven until heated through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	5	cans	shucked used	934.7826	203.2609	35.5435	14.6739
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
sugar	2	tablespoons	increased	39.975	7.501	1.2512	0.624
salt	1/2	teaspoon	coarse	-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
egg	1			71.5	0.36	6.28	4.755
cornmeal	3/4	cup	ground	331.23	70.3544	7.4298	3.2848
butter	4	tablespoons		342.0	15.714	10.686	28.8

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.