Corn Arepas

Corn Arepas

Yield: 14 small pancakes

Corn flour, as well as all gluten-free flours, take much longer to cook than wheat flour. If you have a small griddle or are using a skillet, this can mean a long wait for each batch of cakes. In this recipe, I brown them 6-8 minutes on each side, then transfer them to a hot oven to finish the cooking.

2 1/2 cups fine corn flour (or a blend of corn and wheat flours)
2 cups milk
1 egg (optional)
2-4 tablespoons honey or unrefined sugar
1/2 teaspoon salt
1 cup cooked fresh, frozen or canned corn
1 tablespoon melted ghee or butter

Optional additions for savory cakes:
Use chicken or veggie stock instead of milk
Shredded cheese
Diced red or green bell pepper
Green chilies or jalapenos
Fresh chopped cilantro
Ground cumin

Mix all of the ingredients in a large bowl and allow to sit for 10 minutes. Heat the griddle or a large skillet over medium heat. Form the batter into balls and flatten each into a rough disc. Grease the skillet with a little ghee or butter and drop the cakes onto the griddle, slow-cooking them 6-8 minutes each side, until browned and crispy.

While the first batch of cakes are cooking, preheat the oven to 350 degrees and have ready a medium sheet pan. Remove the cakes to the sheet pan and bake another 10-15 minutes, until cooked all the way through.

Food Photo by Jackson D. Carson

Copyright: Alison Anton. 2007. All rights reserved.