Jimmy's Cachapas

From: Gwen35

On May 19, 2008

I often look for new ways to make corn dishes, as I do not much care for the vegetable. This was exciting and extremely tasty. I halved the recipe because we are only two, but it worked well. I served it with Breakfast Sausages (With a Difference) and new boiled potatoes. DH thinks it would be great as a breakfast dish served with bacon and fresh fruit. . I think it would be great with jam and cream cheese (or really good maple syrup). It looks like the type of thing you could play with, e.g. more sugar, or the addition of red pepper flakes. Thanks for posting. We enjoyed the change very much and I will certainly try variations.

From: rob_bertski

On Mar 31, 2008

The cachapas were a hit. No changes to the recipe are required. Simple but brilliant food.

From: Japan bound

On Dec 14, 2007

These were delicious! They reminded me of corn nuggets. The first few didn't look very pretty, but once I figured out what temp the stove needed to be at (right between 3 + 4,) they were beautiful.

From: Chef Lorán

On Mar 15, 2008

Pismo: That Jimmy got it right almost to the tee! Pepper is a foreign ingredient in the recipe. It might be some kind of added taste by Jimmy. I am Venezuelan (Caracas native) and cachapas are one of my ultimate favorite typical Venezuelan dishes! SO national! Hey Sprue we don't put syrup or any kind of sweet stuff on top of cachapas for their taste is kind of sweet with a hint of salt, but hey, taste is universal. The most typical toppings are "carne mechada" (kind of shreded beef stew); "pollo guisado" (chicken sofritto), "queso de mano" a very soft and very native Venezuelan white cheese, and my favorite is a "queso paisa" (white semi-soft Venezuelan cheese). As you see, toppings are mostly on the salty side for cachapas are a main dish on their own level. I sincerely hope everyone that gets to try this recipe enjoys the result!