1. In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter. 2. Heat a large nonstick saute pan over low heat. Add 1 tbsp butter. 3. When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side. 4. Repeat process with remaining butter and batter. 5. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350°F oven until heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
