Inspired by Colombia's corn flour tradition, this recipe kneads corn flour with cheese, cooks it into a flat round, and tops it openly with colourful vegetables. It's served at parties in hand-held slices.
Mix the corn flour with the crumbled cheese, milk, olive oil and salt in a bowl until you get a soft batter.
Pour the batter into a heated wide pan, spread it into a flat round, and cook the bottom over low heat for 12 minutes.
Arrange the sliced red pepper and zucchini slices openly on top and cook for another 10 minutes over low heat.
Transfer the cooked cake to a plate, slice it, and serve warm.
Important: make sure the pan is fully heated before pouring in the batter, or the base sticks and falls apart. Allergens: contains dairy.
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