Dominican Republic Arepa (Cornbread)

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!!!

Dominican Republic Arepa (Cornbread)

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!!!

Yields 12

Dominican Republic Arepa (Cornbread)

The directions for the arepa are completely from Marnely Rodriguez-Murray.

25 minPrep Time

50 minCook Time

1 hr, 15 Total Time

Save Recipe


2 cups masa (instant corn flour)
2 cups water
2 1/2 cups half and half
1 tsp salt
1 cup cream style corn
1/2 tsp cumin
1/2 tsp minced onion
1/2 tsp garlic powder
1/8 tsp pepper
1 egg
4 Tbsp salted butter


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!!!

Dominican Republic Arepa (Cornbread)

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:-)

PicMonkey Collage 1

Have you ever made Arepa?

What version of Arepa have you made?



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  • I love cornbread, this looks like a wonderful variation!
  • This looks like the healthy comfort food that I would enjoy too!
  • Donalyn
    I love Arepa in all it's forms - definitely going to give this version a try!
  • That sounds so good and comforting... I'll take cornbread in any way you want to give it to me! :)
  • What a delicious cornbread recipe my friend :D Cheers CCU
  • Que ricooooo! Better than Pio Pio?
  • [email protected]
    I adore a good slice of cornbread and this skillet looks particularly delicious. I wish I had a huge chunk in front of me now! Thank you for sharing with me. I hope you have a blessed week!
  • Kim
    I love cornbread! I'll have to try this moist version!
  • kitchenriffs
    Love the look of the crust - how great! And I really like cornbread too, so I definitely should give this a try. Congrats on the macro lens! Those are tons of fun. What lens did you get? Anyway, really fun post - thanks.
    • Hi John, I got the Nikon 40mm macro lens, it works perfect for what I need:-) Thank you so much for stopping by! Take care, Terra
  • Susan Pridmore
    I've never made it - heck I've never heard of arepa! Where have I been? It sounds like something I would really love. Thanks for sharing Marnely's recipe here, and all the gorgeous photos :-)
  • Karen (Back Road Journal)
    I have had arepas but not this Dominican version. I lived in the Santo Domingo for six months but sadly never saw the looks great.
  • Jennie @themessybakerblog
    This is cornbread perfection. I'm dying to pinch off a piece of that perfectly crispy crust. Yum!
  • Arepa is a new dish to me, but I've instantly become a fan! Perfect side for chili...I can't wait to try it!
  • I LOVE arepas, but have not seen this Dominican version before - I love that's it baked into one cake instead of several. . I can't even begin to tell you how gorgeous and delicious it looks! Congrats on the new macro lens! One day lol xo
  • This sounds absolutely amazing!! So glad Nelly's recipe inspired you to make it. I can tell my hubby and kids are going to love this, and I haven't even made it yet :-). Marco lens?? I'm so jealous! Enjoy!! xoxo
  • I've never had arepa but this sounds like something I should have been eating all my life. Looks really good.
  • justonecookbook
    I've made cornbread a few times, but it's been my dream to use my cast iron to make it. This looks really good!
  • Cris
    I don't think the right heading was written for this recipe a Dominican arepa is sweet meant to be dessert. No onion or spices.