Classic Venezuelan Cachapas

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1. 1Step 1: Place the milk, then the corn, eggs, sugar, and salt in a blender and blend until well mixed. The mixture will be thick, so scrape down the sides as needed for an even blend.
2. 2Step 2: Add the butter and cornmeal and blend until just incorporated.
3. 3Step 3: Transfer the mixture to a mixing bowl, cover, and let it rest in the refrigerator for 20-30 minutes.
4. 4Step 4: Melt a little butter in a nonstick frying pan on medium-low.
5. 5Step 5: Spoon 1/4 of the batter into the pan and flatten it with the back of a ladle, moving the ladle in a circular motion to form an even round shape.
6. 6Step 6: Cook for 8-10 minutes and then flip it when holes form on the upper surface, the underside is browned, and the underside comes away from the pan easily with a spatula. Flip it very carefully so it doesn't break.
7. 7Step 7: Let the other side cook for 3-4 minutes until browned.
8. 8Step 8: When the cachapa is almost finished cooking, spread a little butter on the surface until it melts.
9. 9Step 9: Arrange 1/4 of the cheese slices on half of the cachapa, and then carefully fold it in half with a spatula and press the top down lightly to adhere it to the cheese.
10. 10Step 10: Remove the cachapa from the pan and repeat frying and filling for 3 more cachapas.
11. 11Step 11: Serve immediately while hot.