Arepas Corn Griddle Cakes Recipes

HOMEMADE SOUTH AMERICAN AREPAS

Steps:

• Gather the ingredients.
• In a mixing bowl, stir the salt into the masarepa cornmeal.
• Pour 2 3/4 cups of hot water over the flour and mix well with a wooden spoon.
• Stir in the melted butter.
• Cover the dough with plastic wrap and let rest for 15 minutes.
• If you want thicker arepas, separate the dough into 12 pieces. For thinner arepas, divide the dough into 18 pieces.
• Shape each piece into a smooth ball. Add more water if needed-the dough should be moist enough so that you can shape the arepas without the dough forming lots of cracks around the edges.
• Place each ball in between 2 sheets of plastic wrap and flatten gently with the bottom of a pot. Thick arepas should be about 3 inches in diameter and almost 1-inch thick. Thin arepas should be about 3 1/2 inches in diameter and 1/4-inch thick.
• Use your fingers to smooth out any cracks along the edges.
• Place the shaped arepas on a cookie sheet covered with plastic wrap.
• Heat a cast-iron skillet on low heat. Put 1/2 tablespoon butter or vegetable oil in the skillet.
• Place several arepas in the pan, leaving room to turn them.
• Cook the arepas for about 5 minutes on each side. The surface should dry and form a crust. They will brown slightly but do not let them brown too much. They should look like an English muffin. If they are browning too fast, lower the heat. Add more butter or oil for subsequent batches as needed.
• The thinner arepas are done when they have formed a nice crust but are still soft on the inside. For thicker arepas, finish cooking in the oven: After they have formed a crust and are just a bit browned, place them on a cookie sheet and heat for 8 to 10 minutes at 350 F.

CORN GRIDDLE CAKES

Steps:

• Preheat the oven to 325°. In a blender, combine the buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and 2 tablespoons of the oil and puree.
• In a large bowl, whisk the cornmeal with the flour, sugar, salt, baking powder and baking soda. Slowly stir in the wet ingredients and fold in the scallions, corn kernels and jalapeño. Do not overmix; there should be a few lumps.
• Heat a large cast iron griddle or skillet. Add 1/2 tablespoon of the vegetable oil until shimmering. Spoon three 1/3 cup portions of the batter into the skillet and cook over moderately high heat until starting to brown around the edges, about 1 minute. Add 1 teaspoon of the butter to the skillet and cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the cakes and cook until browned on the second side. Transfer them to a baking sheet and keep warm in the oven. Repeat with the remaining oil, batter and butter. Serve the corn cakes hot, with butter and honey.

CORN AND CHEESE GRIDDLE CAKES (AREPAS)

Steps:

• Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
• Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
• Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.

CHEESY CORN CAKES

Steps:

• Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
• Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.

CORN AND CHEESE AREPAS

Steps:

• Finely grind cornmeal in blender, 1/4 cup at a time. Transfer to large bowl. Mix in cheese, 2 tablespoons butter and salt. Add enough boiling water to mixture to make very thick batter. Stir in corn.
• Heat griddle or large skillet over medium heat with some of remaining melted butter. Working in batches and using 1 tablespoon batter for each corn cake, drop batter onto skillet and cook until golden brown and cooked through, about 3 minutes per side. Serve hot.

HOMEMADE AREPAS

Steps:

• Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
• Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
• Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
• Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.

AREPAS WITH CORN AND PULLED PORK

Steps:

• In medium bowl, mix cornbread mix, Monterey Jack cheese, melted butter and milk until well blended. Stir in 1/3 cup of the corn; reserve remaining corn.
• To make arepas, heat 12-inch heavy skillet or electric griddle on medium-high heat. Shape cornbread mixture into small patties, about 2 inches in diameter. Cook 2 to 3 minutes on each side, turning once, until golden brown.
• To serve, place 1 arepa on plate; top with about 1/4 cup pulled pork, 3 tablespoons reserved corn and 1 tablespoon queso fresco. Sprinkle with cilantro, and serve with lime wedge.