Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Cachapas (Sweet Corn Pancakes – Cozy, Golden & Comforting)

Sarah Smith
Jan 16
2 min read

Stack of golden pancakes with syrup and butter on a white plate, set on a wooden table. Warm, inviting, and delicious.

Cachapas are soft, golden Venezuelan corn pancakes made with fresh corn and lightly sweetened for a naturally comforting flavor. Crisp at the edges and tender in the center, they strike the perfect balance between savory and sweet — simple, cozy, and deeply satisfying.

Traditionally served warm and folded with melty cheese, cachapas are often enjoyed for breakfast or brunch, but they’re just as lovely for an easy lunch or relaxed dinner. If you’ve made our Arepas (Warm, Cozy Venezuelan Corn Cakes) or Perico (Venezuelan Scrambled Eggs), cachapas offer a slightly sweeter, softer take on corn-based comfort food that fits right into your Venezuelan-inspired rotation.

Why You’ll Love This

Naturally sweet from fresh corn
Soft, tender texture with golden edges
Easy to make with simple ingredients
Perfect for breakfast, brunch, or cozy meals

Recipe Card

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 6 cachapas

Nutritional Information

Estimated per cachapa (without cheese):

Calories: ~180
Carbohydrates: ~32g
Protein: ~5g
Fat: ~5g
Fiber: ~3g
Sugar: ~6g

Ingredients

3 cups fresh or frozen corn kernels (thawed if frozen)
1 large egg
¼ cup milk
2 tablespoons sugar
¼ teaspoon salt
¼ cup cornmeal
1 tablespoon melted butter or oil (plus more for cooking)
Sliced cheese for serving (queso fresco, mozzarella, or mild white cheese)

Instructions

Add the corn, egg, milk, sugar, salt, cornmeal, and melted butter to a blender.
Blend until mostly smooth with a little texture remaining.
Heat a lightly buttered skillet or griddle over medium heat.
Pour about ⅓ cup of batter per pancake onto the skillet.
Cook for 3–4 minutes per side until golden and set.
Serve warm, folded with cheese or topped as desired.

Storage & Tips

Storage: Store leftover cachapas in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over low heat or in a 350°F oven until warmed through.

Texture Tip: For extra tender cachapas, avoid overblending — a little corn texture keeps them cozy and rustic.

Serving Tip: Serve with melty cheese, Perico (Venezuelan Scrambled Eggs), or alongside Venezuelan Black Beans (Caraotas Negras) for a complete meal.

FAQs

Are cachapas sweet or savory? They’re lightly sweet from fresh corn, but typically served with savory cheese for balance.

Can I use canned corn? Yes. Drain well before blending to avoid excess moisture.

Are cachapas gluten-free? Yes, when made with cornmeal and no wheat flour, they’re naturally gluten-free.

Can I freeze cachapas? Yes. Freeze cooked cachapas with parchment between layers for up to 2 months. Reheat in a skillet or oven.

Final Thoughts

Cachapas are pure comfort — warm, soft, and just sweet enough to feel special without being heavy. Whether folded with melty cheese or paired with savory sides, they’re a beautiful way to explore Venezuelan-inspired flavors while keeping things cozy and approachable at home.