Recipe by Midwest Maven
Cornmeal cakes that are great for breakfast or as a side dish.
Top Review by realbirdlady
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.
- 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
Directions See How It's Made
- 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.