Ingredients: (Cheese-Stuffed Venezuelan Corn Cakes (Cachapas))
1 can (14 3/4 oz.) creamed corn
3/4 cup all-purpose baking mix
1/4 cup Yellow Corn Meal
1 large egg
2 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
5 slices of cheese
5 slices of ham (optional)
Directions: (Cheese-Stuffed Venezuelan Corn Cakes (Cachapas))
Place creamed corn, baking mix, corn meal, egg, butter and sugar in blender container; cover. Blend until smooth. Pour batter into medium bowl. Let rest for 5 minutes.
Heat griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles form on surface and bottom turns golden. Turn and cook about 1 minute longer or until golden. Place slices of cheese and ham, if desired, on pancakes and fold over. Remove to serving platter. Keep warm in oven. Repeat with remaining batter. Serve warm.