Cachapas Corn Cakes With Jimmy Recipe

• 5 x ears corn shucked
• 1/4 c. lowfat milk
• 2 Tbsp. sugar
• 1/2 tsp coarse salt
• 1/4 tsp freshly-grnd black pepper
• 1 lrg egg
• 3/4 c. finely-grnd cornmeal
• 4 Tbsp. unsalted butter

1. In the bowl of a food processor fitted with the metal blade, puree the corn with lowfat milk, sugar, salt, pepper, egg, and cornmeal.
2. The batter should be the consistency of a thick pancake batter.
3. Heat a large nonstick saute/fry pan over low heat.
4. Add in 1 Tbsp.
5. butter.
6. When the butter has melted and is warm, add in batter, forming 3-inch rounds.
7. Cook for 2 min, turn, and cook for 2 min more.
8. Remove from pan and set aside.
9. Repeat process with remaining butter and batter.
10. The cachapas may be made 2 hrs in advance and kept uncovered at room temperature.
11. They may be reheated in a 350 degree oven till heated through.
12. This recipe yields 4 servings.

corn shucked, milk, sugar, salt, black pepper, egg, cornmeal, unsalted butter

Taken from cookeatshare.com/recipes/cachapas-corn-cakes-with-jimmy-96927 (may not work)