### Hellooooo 😄

Harvest time is here!!! 🥳🥳🥳🥳 And at daughter's farm they already started harvesting the corn and brought me 2 dozen jojotos. So I set out to make some cachapas to taste them between my granddaughter, who is with me for 15 days, and myself.

Cachapas are an ancestral food since corn is a product harvested since centuries ago, so much so that corn was considered the **golden grain.

The recipe I will share with you is almost the same as I learned to make it from my mom, but I adapted it to my taste and health.

First steps:

-The first thing is to peel the corn or rather remove the leaves that cover the jojoto, as it is called when the corn is tender.

-Then with a sharp knife you shuck it.

-When you have all the grain, now you grind it. You can grind it with a grinder or with the blender, adding a little water just so the motor of the blender doesn't get stuck..

Now we have the ingredients for mixing:

INGREDIENTS:
2 eggs
1 cup sugar
½ tsp salt
2 tablespoons oil
1 cup liquid milk (I substituted water)

Make the Mixture:

Beat the eggs, add the sugar and then the pinch of salt.

Now add this mixture to the ground corn dough and mix it.

I must clarify something. I put the corn kernels through the corn grinder, so my dough was a little compact. It is different when you put it through the blender because you have to add water or milk, since the blender motor does not have the power to grind without the liquid.

Having clarified this, when I add the egg mixture, the dough still feels a little compact, so it is necessary to add a little liquid, which can be milk. In my case water, since I am lactose intolerant, so I avoid it when I can.

I add the oil so that it has some greasiness. You can substitute with butter.

At this point, do the taste test. If you want them to be sweeter you can add it, if you want the mixture to be more liquid you can also add a little more.

You can now heat the budare or frying pan where you can make the Cachapas. It can be the same one where you make the pancakes. At this point I make a small cachapa to see how they look like after grilling. And if everything is as I want, I start to take out the series of Cachapas that come out of the prepared mixture.

When they are ready you can accompany them with butter and cheese, which is the easiest thing to do.

Here in Venezuela, we eat Cachapas with queso de mano, with fried pork, chicharrón, ham, buttermilk. Or on their own.

Enjoy your meal! 😋🍽️

A secret 🤫🤫🤐 My granddaughter, she doesn't eat her mommy's Cachapas but with me she devoured them 😋😍 see the image..

Thank you for reading this far. Enjoy the recipe and let me know how you did with the result. 😋💖

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Translated with www.DeepL.com/Translator (free version)

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VERSIÓN EN ESPAÑOL

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Comiendo cachapas. Receta