cachapas

Ingredients

1/2 butter (stick plus more for the pan)
6 cups corn (fresh, about 6 ears)
1/2 cup whole milk
2 eggs
1/4 cup sugar
1 tsp salt
1/2 cup meal (yellow precooked corn)
1/2 cup all purpose flour
cheese (Cotija, to sprinkle on top, optional)

Melt the half stick of butter. Set a side. Blend the corn, whole milk, eggs, sugar, salt and melted butter until the corn has puree completely about 1 minute. Add the precooked yellow corn meal and all-purpose flour to the blender and blend until just incorporated Heat a non-stick pan over medium low heat. Once heated put in the middle of the pan about 1/4 tsp of butter. Spread it around just a bit and put a little less than a 1/4 cup of batter on top of it. With the help of a spoon spread the batter until it is about 4 inches in diameter. Cook for 2 minutes or until the cachapas are golden crispy on the edges and have set enough that they can be flip. They should have a deep brown color. Cook on the other side for another minute. Sprinkle with cheese if available. Serve warm.

Serving Size: makes 8