Arepas Recipe - Food.com (2024)

Editors' Pick

Submitted by Midwest Maven

"Cornmeal cakes that are great for breakfast or as a side dish."

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photo by Andi Longmeadow Farm

Ready In:: 30mins
Ingredients:: 7
Serves:: 4

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ingredients

1 cup yellow cornmeal
¹⁄₂ teaspoon salt
¹⁄₂ cup grated cheddar cheese
1 cup milk
2 tablespoons butter, plus more for serving
¹⁄₂ cup corn kernel (fresh or frozen)
3 tablespoons corn oil

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directions

Put the cornmeal in a food processor and grind until fine.
Put the cornmeal in a large bowl with the salt and cheese.
In a small saucepan heat the milk over medium heat until it comes to a steady simmer.
Add the butter to the pan and stir until melted.
Take pan off the heat and add to the cornmeal mixture to form a thick batter.
Fold in the corn kernels.
Let the batter rest about 15 minutes to thicken into a soft dough.
Form 1 inch balls from the dough and flatten with the palm of your hand into 1/4 inch thick disks.
Heat the oil in a large skillet and cook the arepas until golden brown, about 5 minutes on the first side and 3 minutes on the other, working in batches until done.
Serve hot with butter.

Questions & Replies

This was made with instant corn flour?

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slgreene19662

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Reviews

Nice to have a recipe using the "regular" cornmeal that may be more available in the US than the traditional PAN masa. These came out very wet for me. (I think it probably depends on how fine a grind you get on your cornmeal, and also the moisture of the corn.) I would suggest starting with 3/4 cup milk, then add more if needed.

realbirdlady
Lovely, lovely, lovely! Served aside our homemade scrapple. What a breakfast it was. As another reviewer, just used cooking spray, and these turned out lovely. YUM! Great recipe, midwest! Made for ZWT7

Andi Longmeadow Farm
Yes a nice change from our normal morning side. These nice little corn cakes were made as written other than I did use cooking spray instead of 3 tablespoons oil. They made a nice contrast to the sweet baked papaya they were served with. Thanks for the post.

See Also
Micronesian Coconut Chicken Curry Recipe - Food.com

Debbwl
Yum. Like fried corn bread. Ate with butter & honey.

Queen Dana
Wow, wonderful. We just loved this served as a side dish. I could eat them all of the time, they were so good. Thanks for sharing. Made for ZWT7 for the Vivacious Violets.

CookingONTheSide

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RECIPE SUBMITTED BY

Midwest Maven

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I'm originally from New Jersey, but moved to Ohio for 2 years, and now moved back to the fabulous Garden State!.I love jersey better, but Columbus was nice too.So now I'm a Jersey/Midwest Maven but I like the name so I'm keeping it lol :). I love to cook, always have ever since I was little and would help my mom and grandma cook:) Hope to share some of my favorite recipes here and find new favorites too!I love dogs and sadly lost my baby Brownie(cute chubby chihuahua) last March, but his spirit and love will always be near me.<img src="http://www.recipezaar.com/members/home/455641/brownie2.JPG">We still have our mini pinscher Cookie, who is always extremely hyper:)<a href="http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=P1010488-1.jpg" target="_blank"><img src="http://i224.photobucket.com/albums/dd235/MidwestMaven/P1010488-1.jpg" border="0" alt="Photobucket"></a>and our very recent addition Smores, a sweet rat terrier<a href="http://s224.photobucket.com/albums/dd235/MidwestMaven/?action=view&current=P1010487-1.jpg" target="_blank"><img src="http://i224.photobucket.com/albums/dd235/MidwestMaven/P1010487-1.jpg" border="0" alt="Photobucket"></a><img 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FAQs

What is the difference between Venezuelan arepas and Colombian arepas? ›

These corn griddle cakes are common in both countries — but in very differing styles. Venezuelan arepas are usually savory and stuffed with meat, cheese, and beans. Colombian arepas can be sweet, and are usually topped only with butter and quesito colombiano.

Get More Info ›

Why are my arepas not fluffy? ›

The key to a soft and fluffy arepa is kneading the dough and allowing it to rest for a few minutes. The dough needs time to hydrate!

Read On ›

Is white or yellow flour better for arepas? ›

I prefer the fine yellow cornmeal because that's what I grew up using, but you can definitely substitute white if you can't find it. And cornmeal is being used for these arepas, this is definitely a gluten-free dish, which is awesome for those of you who may need it.

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Should arepas be crispy or soft? ›

So texturally satisfying, the outsides are crispy and crunchy, while the insides stay moist, soft, and a bit chewy. Arepas are also easy to make. Their secret ingredient is pre-cooked very-fine ground white cornmeal -- also called P.A.N. flour.

Discover More ›

What is the Mexican version of arepas? ›

Gorditas Are a Mexican Specialty

Gorditas resemble arepas, but like pupusas, they are made with masa harina. These corn cakes are deep fried until they are golden and crispy (but they can also be cooked on a griddle or comal). Gorditas puff up when fried in oil, forming an air pocket somewhat like pita bread.

What is the English equivalent of arepa? ›

Meaning of arepa in English

a type of South American flat bread made with cornmeal (= rough, yellow flour made from corn) and fried on both sides: We usually ate arepas for breakfast.

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How do I know when arepas are ready? ›

Once all the arepas have been fried and placed on a baking sheet, place them in the preheated oven. Bake them for 15 minutes. When you think they're ready, take them out of the oven and tap the top of the arepas. If they sound hollow - as if there is nothing inside - that means the arepas are ready.

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Can I substitute masa for masarepa? ›

Simply sub the full amount of masarepa (2 cups as the original recipe is written) for 1 1/2 cups masa harina (works far better than cornmeal, but cornmeal can also work), 1/4 cup coconut flour, and 1/4 cup gluten-free flour or arrowroot starch.

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Are arepas healthy? ›

Take arepas, a corn-based cake popular in South American cuisine, primarily Venezuela and Colombia. They're healthier baked than fried, and stuffed with small portions of lean chicken, beef and vegetables. "Arepas have plenty of fiber that helps with keeping cholesterol levels down," Puche said.

Keep Reading ›

Why are my arepas gummy? ›

Too much water in the mixture and the inside might be a bit sticky or gummy. Not enough water and the dough will crack and won't hold the shape.

Learn More ›

Why are my arepas bitter? ›

Add a tiny bit of sugar to the dough mix when making fried arepas to avoid the bitter aftertaste of fried food.

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What is the difference between arepa flour and masa harina? ›

Look for the words harina de maiz refinada precocida (refined, precooked corn flour) on the package. Masarepa is the flour of choice for making arepas. Masa harina, on the other hand, is made from corn treated with lye in a process called nixtamalization in order to remove the germ and outer lining before it is ground.

Does cornmeal have to be precooked for arepas? ›

All you truly need to make arepas at home is a package of precooked white cornmeal flour, water, and salt.

Show Me More ›

Do you eat arepas with your hands? ›

You want the cheese, sauces and sour cream to melt into each other and create a warm-cool dynamic. Let it sit a minute or so. Eat your sandwich as Venezuelans do – with your hands! Make sure you have plenty of napkins.

Get More Info ›

Why are my arepas so doughy in the middle? ›

Let them cool. If you cut them still hot, they will be doughy in the middle.

What are three differences between Venezuelan arepas and Colombian arepas? ›

Colombian arepas

The ingredients tend to be a bit more sparse than in Venezuela. The corn cake is thinner and often sweeter. In most cases, the only filling is melted cheese. Colombian arepas are made without the addition of salt and oil, so the texture tends toward the dry side.

Get More Info Here ›

Are arepas Venezuelan or Colombian? ›

The arepa is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the arepas, and the clay slabs on which they were cooked, were often found at archaeological sites in the area.

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What is special about Venezuelan arepas? ›

Both countries use the same ingredients, although Venezuelan arepas tend to have more fat in their dough, making them heavier but tastier and rich in flavor. They're also thicker than the Colombian arepas. Venezuelan arepas are usually filled, while the thinner, lower-fat Colombian arepas are topped.

Get More Info Here ›

Who made arepas, Venezuela or Colombia? ›

"The arepa, which has pre-Columbian origin, originated from indigenous tribes in Colombia and Venezuela," said Ronald Patiño, manager at Noches de Colombia. Both countries make their arepas using corn dough, but the way in which they are served is what distinguishes one from the other.

Learn More Now ›