During my chatting with my BM buddies, Mir said we can substitute the same by sieving cornflour and all purpose flour and adding lime to the dough. Mir says that commercially white corn flour is treated with lime and charcoal. It has a distinctive taste and is a bit more coarse than regular cornmeal. Since its also pre cooked/roasted, it gets cooked faster than regular cornmeal.
and was taken in right away! I knew I had to make it. Somehow I
couldn’t make and ended up making it for my dinner tonight. So this is
right off the pan, very hot and very sinful! Hubby dear wanted to take
the kids out and I refused saying I have a dish to prepare. So there was
nobody to share this love with me. I am so doing it again.
Cachapas | Fresh Corncakes with Cheese
Fresh Corn Kernels / Froze, thawed – 1 cup
Masa Harina – 1/2 cup* (Read notes)
Salt to taste
Pepper to taste / Red Chili flakes (I even add green Jalapenos)
Mozzarella – 1/2 cup
Oil, for frying
How to make Cachapas
Grind the corn kernels to a smooth pulp, along with the salt and jalapenos.
Transfer to a bowl. add in the masa harina. adjust seasoning. Add water to make a thick batter.
a frying pan / griddle over medium heat. Add on some oil, then spoon
the batter onto the pan. Press down as you do for a pancake.
Cook the cachapas for 3-5 minutes. Flip and cook for 3-5 more minutes, pressing the mixture flat if desired.
Sprinkle with mozzarella and let melt. If necessary, keep warm in the oven until all cachapas are cooked.
Fold in half and enjoy!
I substituted Masa Harina with 2 parts cornmeal and 1 part wheat/all purpose flour, with lemon juice added to the batter.
Also though pepper is added for spice, I felt red chili flakes gives more effect along with jalapenos.