Three Ways to Make Corn Cake Arepas

BAKED AREPAS

Yields 8 portions

Ingredients 

• 2 cups cornmeal (precooked cornmeal for arepas)
• 1½ teaspoons salt
• ¼ cup grated Parmesan cheese
• 1 cup sour cream at room temperature
• 1 ounce butter, melted
• 2½ cups hot water

Serve with:

• Shredded chicken
• Diced avocados
• Sour cream

Directions

1. Preheat oven to 350° F.
2. In a glass bowl, mix cornmeal, salt and grated cheese. Add sour cream and mix well. Slowly add melted butter and hot water while kneading until obtaining a soft, uniform texture.
3. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.  
4. Roll dough into 2-inch balls and pat flat until you obtain the classic shape of the arepa —approximately 2½ inches in diameter and a half-inch thick.
5. Place on a lightly greased cookie sheet.
6. Bake for 12-15 minutes or until slightly golden.
7. Serve with shredded chicken, diced avocado and sour cream.

EGG-STUFFED GRILLED AREPAS

Yields 8 portions

Ingredients

• 2 cups cornmeal (precooked cornmeal for arepas)
• 2 teaspoons salt
• 2 cups unsalted chicken broth, hot
• ½ cup skimmed milk, warm
• 1 ounce butter, melted
• 8 large eggs at room temperature

Directions

1. In a glass bowl, mix cornmeal and salt. Slowly add broth, milk and butter while kneading, until obtaining a soft, uniform texture.
2. Cover with plastic wrap or a damp towel. Let rest for 10-15 minutes.
3. Roll dough into 2-inch balls and pat flat until you obtain the classic shape of the arepa —approximately 2½ inches in diameter and a half-inch thick.
4. With a knife, make an incision along the side of the arepa, without going all the way around, creating a pocket.
5. Place an already fried egg inside the arepa’s pocket, along with your favorite shredded cheese. Seal the opening with your fingers. Place the arepa in a skillet and cook for 4-5 minutes.