No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Jimmy's Cachapas

These corn cakes make a great accompaniment to the adobo chicken that is a favorite at Jimmy's Bronx Cafe. The recipe comes courtesy of the restaurant's owner, Jimmy Rodriguez.

  • servings: 4

advertisement

advertisement

Ingredients

  • 5 ears corn, shucked
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large egg
  • 3/4 cup finely ground cornmeal
  • 4 tablespoons unsalted butter

Directions

  1. Step 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. Step 2

    Heat a large nonstick saute pan over low heat. Add 1 tablespoon butter. When the butter has melted and is hot, add batter, forming 3-inch rounds. Cook for 2 minutes, turn, and cook for 2 minutes more. Remove from pan and set aside. Repeat process with remaining butter and batter. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350-degree oven until heated through.

Source
Martha Stewart Living Television

advertisement

advertisement