This is some of the corn from this years Venezuelan seed. My theory is that maybe it has a higher protein content than U.S. corn. The flavor is very different with U.S. corn and you can use field corn to make these pancakes, but they taste horrible. All they are is a little bit of milk and sugar mixed in with the ground kernals. I run the corn through my Cuisinart after the kernals get a little doughy. The cachapas are delicious with Mozarella cheese.Here in Illinois the corn seems to take 100-110 days.
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