Venezuelan Corn Cakes with Cheese and Black Beans

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These golden, crispy corn cakes are made from pre-cooked white cornmeal and stuffed with melty white cheese and seasoned black beans. A beloved street food from Venezuela, they are naturally gluten-free and perfect any time of day. The contrast of the crisp golden crust with the soft, steamy interior is pure comfort-food magic.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 65 gCarbs
• 9 gFiber
• 5 gSugar
• 18 gProtein
• 580 mgSodium
• 620 mgPotassium
• 240 mgCalcium
• 4.5 mgIron
• 8 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the corn cakes

• 2 cups pre-cooked white cornmeal (masarepa, such as P.A.N. or Goya)
• 2 1/2 cups warm water
• 1 teaspoon fine salt
• 2 tablespoons vegetable oil, plus more for the pan

For the black bean filling

• 1 cup cooked black beans, drained
• 1 tablespoon olive oil
• 1/2 small white onion, finely diced
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper to taste

For assembly and serving

• 1 cup shredded queso blanco or low-moisture mozzarella
• 1 ripe avocado, sliced
• 1 ripe sweet plantain, peeled and sliced into rounds

Directions

1. In a large bowl, whisk the salt into the warm water, then gradually stir in the pre-cooked cornmeal with your hand, mixing until a soft, pliable dough forms. Let the dough rest 5 minutes so the corn fully hydrates.
2. Divide the dough into 4 equal portions and shape each into a smooth ball. Flatten gently into patties about 3/4-inch thick and 4 inches across, smoothing any surface cracks with damp fingers.
3. Heat 2 tablespoons of vegetable oil in a large nonstick or cast-iron skillet over medium heat. Cook the patties for 6 to 7 minutes per side, pressing lightly with a spatula, until a deep golden crust forms on both sides.
4. Transfer the cooked patties to a plate and let them rest for 2 minutes; the carryover heat finishes steaming the interior so the centers are fully set and fluffy.
5. Meanwhile, make the filling: heat the olive oil in a small skillet over medium heat, sauté the onion 3 minutes until translucent, then add the garlic and cumin and cook 30 seconds more.
6. Add the drained black beans, season with salt and pepper, and warm through for 2 to 3 minutes, lightly mashing a few beans with the back of a spoon to thicken the mixture.
7. Use a sharp knife to slice each corn cake open like a pita pocket, cutting about three-quarters of the way through without separating the halves.
8. Stuff each cake with a generous handful of the shredded cheese, spoon in the warm black beans, and close gently so the cheese melts against the hot interior.
9. Serve immediately, topped with sliced avocado and sweet plantain rounds on the side.

Cook’s Notes

• Use true masarepa (pre-cooked white cornmeal like P.A.N. or Goya); regular cornmeal, polenta, or masa harina will not hydrate the same way and the cakes will crumble.
• If the dough feels dry, add warm water 1 tablespoon at a time; if sticky, dust your hands with extra cornmeal while shaping.
• For an extra-crisp crust, finish the cooked cakes on a dry hot griddle for 1 minute per side just before stuffing.
• Unfilled corn cakes reheat beautifully: split them and toast cut-side down in a dry skillet until warmed through.
• For a heartier reina pepiada–style variation, fold shredded roast chicken and diced avocado into the cheese before stuffing.

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