Cachapa Venezolana
450g canned corn, drained
1/2 cup milk
2 eggs
4 tablespoons "Harina PAN" (precooked corn flour), or wheat flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon butter
1. mix all ingredients in a blender until smooth
2. refrigerate mixture for 30 minutes
3. brush a skillet with very litte oil, and pour a scoop of corn mixture (it should be about 15cm), carefully smoothing it down. Let cook until top of the cachapa is dry. Flip carefully, pat down, and continue cooking on low until the cachapa is very well cooked and firm to make it manageable.
4. remove from skillet, brush with butter and enjoy filled or unfilled
Note: The corn mix needs patience while cooking so it can dry. If taken out of the skillet to
soon, it will be very delicate to handle