This post was long overdue, my mother-in-law was even asking where my recipe was. There was a good reason for the delay though, we had to celebrate my hubby’s birthday last week. You all enjoyed the Guinness Stout Cake with Guinness Buttercream Frosting right? Hubby love loved the cake so much, which makes this baker so happy!
Now time to switch gears and enjoy a savory dish. This recipe is originally from my dearest friend Nelly from Cooking with Books. When she shared this recipe on Honest Cooking I knew I had to make it someday. In the Honest Cooking post, Nelly shares her mothers recipe for Dominican Republic arepa, with very detailed instructions on how to prepare it. So my directions are all from her, but I did switch up the ingredients to make my arepa savory. If you enjoy cornbread, corn pudding, or even Yorkshire pudding, you will LOVE this recipe!!!
I was looking more into arepa, and how Dominican Republic is different from South American arepa. It is literally in the preparation of the dish. With Dominican Republic Arepa you pour the batter into a pan, and it will be soft, with a firm pudding texture. With South American Arepa, which I know very little of, it is made into patties. The outside of the patty is crisp, and inside is soft, and cooked in a pan. When I lived in Tucson, Arizona the Arepa was called a Gordita, the Mexican version. The Gordita was crisp on the outside, in patty form, and was deep fried. The Gordita was topped with your favorite toppings, like carne seca (which is sun-dried shredded beef… AMAZING!)
So here is Nelly’s mother’s Dominican Republic Arepa recipe that was shared on Honest Cooing! I love that you have a choice between sweet or savory now, too! I made savory because we planned to eat the Arepa with our homemade chili. The Arepa complimented the chili perfectly!!!
The directions for the arepa are completely from Marnely Rodriguez-Murray.
25 minPrep Time
50 minCook Time
1 hr, 15 Total Time
Preheat oven to 375F and grease a round, 10-inch pan (I used a 12 inch cast iron pan, that I buttered bottom and sides.)
Stir water and corn flour in heavy-bottomed pan over medium heat. Let simmer until all the water is absorbed.
Add milk, salt, cream style corn, cumin, minced onion, garlic powder, and pepper. Constantly stir, making sure to reach the edges so it doesn’t stick. Cook for about 10-15 minutes, until a film develops on the bottom of the pan and all the liquid is incorporated. The mixture will start bubbling slowly.
Whisk in egg and butter. Pour batter into greased pan and place in oven.
Bake for approximately 50 minutes to an hour depending on oven, until the center sets up. Store in refrigerator.
Enjoy either warm or cold.
I always enjoyed cornbread, but I like really moist cornbread. I can tell you that this will be replacing my cornbread, this Arepa is that amazing! I REALLY loved it cold, it is so delicious!!!
Just before I sign off, I should share my new toy! Hubby and I got a macro lense for our camera….SQUEEEEEEE!!! I am soooooo excited, look at some of my fun pics I have already taken:-)
Have you ever made Arepa?
What version of Arepa have you made?