90 min
Spinach-Onion Cheddar Quiche with Flaky Crust
A deeply savory, sliceable brunch quiche with jammy onion, plenty of spinach, sharp cheddar, and a crisp bottom crust.
Vegetarian Dinners
Venezuelan Cachapas with Queso de Mano
Sweet fresh-corn griddle cakes fold around soft salty cheese for a fast Venezuelan-style vegetarian breakfast, brunch or light supper.
Directions
Blend the corn batter
Put 4 cups corn, milk, cornmeal, sugar, salt and melted butter in a blender. Pulse 8 to 10 times, then blend for about 20 seconds, until thick and spoonable with visible flecks of corn. Fold in the remaining cup of kernels.
Rest and judge the consistency
Rest the batter for 10 minutes so the cornmeal hydrates. It should spread slowly from a spoon, not pour like crêpe batter. Blend in milk 1 tablespoon at a time if it is too stiff, or stir in cornmeal 1 tablespoon at a time if watery.
Heat the griddle
Heat a large nonstick or well-seasoned griddle over medium-low to about 325°F. Brush lightly with butter. High heat browns the sugars before the centers can set.
Cook the first sides
Spoon a scant 1/2 cup batter per cachapa onto the griddle and spread into a 6-inch round about 1/3 inch thick. Cook two at a time for 4 to 5 minutes, until the tops lose their wet shine and the undersides are deep golden.
Turn and fill
Slide a thin spatula fully underneath each cake and turn carefully. Cook for 3 to 4 minutes more. Place two cheese slices over one half, fold the cachapa over and cook 1 minute per side, until the cheese softens and the center is hot.
Serve hot
Transfer to warm plates and repeat with the remaining batter, re-buttering the griddle lightly. Serve two cachapas per person immediately, with optional crema; the cheese should be soft and stretchy but not leaking from the cakes.
Why this works
Why it worksBlending most of the corn releases natural starch and sweetness, while reserved whole kernels keep the cakes recognizably corn-filled.
Why it worksA short rest lets fine cornmeal bind free moisture, making the tender cakes easier to turn without adding wheat flour.
Why it worksModerate griddle heat gives the naturally sweet batter time to set before its surface sugars turn deeply golden.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonLarge nonstick griddleA broad moderate-temperature surface cooks two tender corn cakes at once without crowding.See current options →
Compare on AmazonWide flexible spatulaFull support under each soft cake makes the delicate first turn cleaner and less likely to tear.See current options →
Compare on AmazonCountertop blenderBrief pulses release enough corn starch to bind the batter while leaving visible kernels for texture.See current options →
Swaps & notes
Easy swaps
- Thawed frozen corn works year-round; pat it very dry and expect to need little or no extra milk.
- Low-moisture mozzarella is the closest widely available melting substitute for queso de mano; queso fresco will not soften in the same way.
- For a dairy-free version, use unsweetened oat milk, plant butter and a mild vegan mozzarella that melts reliably.
Cook notes
- Fresh corn varies in moisture. Treat the measured milk as a starting point and use the slow-spreading batter cue before cooking.
- A flexible wide spatula is essential because the cakes remain tender until the second side sets.
- Keep finished cachapas in a 200°F oven for no more than 15 minutes; longer holding dries their edges.
- Queso de mano is a soft Venezuelan cheese. Slice it thick enough to warm and soften without disappearing into the batter.
- One batch makes eight 6-inch cachapas, two per serving.
Storage
Cool unfilled cachapas on a rack, refrigerate between parchment in an airtight container for up to 3 days, and store cheese separately. Reheat on a lightly buttered skillet over medium-low, add cheese and cook until the center reaches 165°F. Freeze unfilled cakes for up to 2 months.
Questions
Why did my cachapa break when I flipped it?
It likely needed another minute on the first side or the batter was too wet. Wait until the top looks matte, slide a wide spatula completely underneath and adjust the next cake with a tablespoon of cornmeal.
Can I use canned corn?
Fresh or frozen corn gives better flavor and structure. If canned is the only option, drain and pat it exceptionally dry, then reduce the starting milk to 1/4 cup.
Are cachapas gluten-free?
The core ingredients are naturally gluten-free, but verify the cornmeal, cheese and all packaged substitutions are certified if cross-contact matters.
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Venezuelan Cachapas with Queso de Mano
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1. Blend the corn batterPut 4 cups corn, milk, cornmeal, sugar, salt and melted butter in a blender. Pulse 8 to 10 times, then blend for about 20 seconds, until thick and spoonable with visible flecks of corn. Fold in the remaining cup of kernels.
2. Rest and judge the consistencyRest the batter for 10 minutes so the cornmeal hydrates. It should spread slowly from a spoon, not pour like crêpe batter. Blend in milk 1 tablespoon at a time if it is too stiff, or stir in cornmeal 1 tablespoon at a time if watery.
3. Heat the griddleHeat a large nonstick or well-seasoned griddle over medium-low to about 325°F. Brush lightly with butter. High heat browns the sugars before the centers can set.
4. Cook the first sidesSpoon a scant 1/2 cup batter per cachapa onto the griddle and spread into a 6-inch round about 1/3 inch thick. Cook two at a time for 4 to 5 minutes, until the tops lose their wet shine and the undersides are deep golden.
5. Turn and fillSlide a thin spatula fully underneath each cake and turn carefully. Cook for 3 to 4 minutes more. Place two cheese slices over one half, fold the cachapa over and cook 1 minute per side, until the cheese softens and the center is hot.
6. Serve hotTransfer to warm plates and repeat with the remaining batter, re-buttering the griddle lightly. Serve two cachapas per person immediately, with optional crema; the cheese should be soft and stretchy but not leaking from the cakes.