Prep 15 mins
Cook 20 mins
From the wonderful cookbook In Nirmala's Kitchen. Arepas can be sweet or savory. This recipe is a little of both.
- In a medium saucepan, bring the milk to a boil over high heat. (Watch closely so it doesn't boil over).
- Remove from heat and let sit for a minute. Stir in the 3 tbs of butter and the buttermilk. Stir until the butter has completely melted. Let mixture sit for about 2 minutes.
- Pulse the corn kernels in a food processor until just coarse.
- In a large bowl combine corn, cornmeal, sugar, salt, and Monterey Jack cheese. Stir to combine.
- Gradually add enough of the hot milk mixture to make a very thick batter.
- Heat griddle or large skillet over medium high heat, and melt 1-2 tbs of butter until the foam subsides.
- Drop about 2 tbs of batter into the skillet for each arepa. (They should be about 3 inches in diameter) Cook until underside is golden brown, about 4 minutes, then flip and brown other side.
- When the arepas are cooked on both sides and the batter is cooked through, sandwich 1 slice of mozzarella cheese between 2 arepas. Reduce heat to low, and continue cooking just until the cheese melts, turning once or twice. Continue filling and cooking the remaining arepas.
- Best served hot.
These were yummy! I just wanted to add a little tidbit of information for everyone's edification. This is a Colombian arepa, which are sweet and taste pretty much like this. In Venezuela this would be something like a "cachapa." Venezuelans have arepas too, but they are not sweet and are made from precooked white cornmeal. These are by no means "Mexican" food as one commenter said. If you like "tex-mex" It's no wonder you didn't like them. Different continent. ;)
These were different than the last arepas I made. Very sweet! I had a hard time with the milk mixture the first time. I didn't let the milk sit and cool off long enough, so the cold buttermilk curdled as soon as I put it in. :( Luckily I felt like starting over at that point, so I did, this time slowly adding a spoonful of hot milk into the buttermilk at a time to temper it, while stirring the milk and adding bits of butter to cool it. Once the milk wasn't steaming anymore, I slowly poured the warmed buttermilk (plus milk) into the hot milk/butter. This worked MUCH better, and I was able to continue to cook. Thank you for sharing. Made for ZWT5, for the Groovy GastroGnomes.
DS & I really liked these. DH & DD couldn't eat them because of the cheese. DS loved the mix of sweet & savory. On the other hand, since I eat my cornbread with syrup I wanted to add syrup after I put each bite in my mouth. Then I'd bite into the mozzarella cheese & realize that I wouldn't like syrup with my cheese! :) This was a whole new recipe for us & we're really glad we tried it. I think next time I'll play around, making some without cheese for DH & DD and maybe even trying to add some chopped green chilies or red pepper flakes for a little kick. Thanks for sharing, Bren! Made for ZWT5 - Ali Baba's Babes.