This is a South American recipe often made in Venezuela, Mexico, and also in Colombia. They are most similar to “hot water cornbread” in the Southern United States, except made with pre-cooked cornmeal, which turns out to be a bit more soft and smooth, instead of a bit more gritty with normal cornmeal.
They are so delicious as a snack, used for sandwiches, as a side during a meal or alongside breakfast of eggs.
They are quick and easy to make, so give them a try.
Type: Bread Recipe
Serve With: with sliced sharp cheddar cheese, jam or butter; serve alongside breakfast, as a snack or bread on the side of a meal
Prep Time: 7 min
Cook Time: 12 min
Yield: About 10 arepas
- 2 cups pre-cooked cornmeal – I use P.A.N. brand.
- 2 cups lukewarm water – sometimes, I use lukewarm tea.
- 1 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1/8 tsp cayenne pepper
- 2 tbsp + peanut oil – for frying pan
- In a mixing bowl, pour 2 cups of lukewarm water, dissolve the sea salt, and add spices.
- Slowly add and mix the cornmeal 1/2 cup at a time.
- Pre-heat large frying pan with 2 tbsp peanut oil on medium heat.
- Knead the mixture for 3-5 minutes.
- Form into cakes or patties.
- Pan fry the arepas on medium heat until golden brown on each side..
- Serve with jam or butter, or with sliced sharp cheddar cheese.
I hope you enjoyed this Snack Recipe on Cooking with Kimberly. Until next time…
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