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Ingredientes
- 5 x ears corn shucked
- 1/4 c. lowfat milk
- 2 Tbsp. sugar
- 1/2 tsp coarse salt
- 1/4 tsp freshly-grnd black pepper
- 1 lrg egg
- 3/4 c. finely-grnd cornmeal
- 4 Tbsp. unsalted butter
Direcciones
- In the bowl of a food processor fitted with the metal blade, puree the corn with lowfat milk, sugar, salt, pepper, egg, and cornmeal. The batter should be the consistency of a thick pancake batter.
- Heat a large nonstick saute/fry pan over low heat. Add in 1 Tbsp. butter. When the butter has melted and is warm, add in batter, forming 3-inch rounds. Cook for 2 min, turn, and cook for 2 min more. Remove from pan and set aside.
- Repeat process with remaining butter and batter. The cachapas may be made 2 hrs in advance and kept uncovered at room temperature. They may be reheated in a 350 degree oven till heated through.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 122 | 41% |
| Total Fat 13.9g | 17% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 324mg | 14% |
| Potassium 198mg | 6% |
| Total Carbs 38.46g | 10% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.99g | 6% |
| Protein 5.65g | 9% |
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