AREPA (Cornmeal Cake)

Arepa is a cake type desert made with fine corn meal and three types of milk. It is similar to a corn bread or corn muffin. However, it's smoother in texture. It can be shaped in any form you'd like (e.g., round, square, rectangular, disc-like, etc.). The shape will be determined by the baking dish you choose. The above arepa was made with a ramekin dish

Prep Time: 15 minutes
Servings: 8-12
Cooking Time: 40-60 minutes

1 lb of fine yellow corn flour
1 cup of flour
2 cups of evaporated milk
2 cups of whole milk
4 cups of sugar
2 teaspoons of salt
3 small packages of raisins (optional)
4 cinnamon sticks
2 cups of coconut milk
1/2 a bar of unsalted butter, room temperature
2 cups of water


Tip: Taste the arepa for sweetness satisfaction
Tip: Insert a knife in the middle. If the knife is clean, then is done

Heat oven @ 350 degrees

In a small saucepan, add 2 cups of water and simmer the cinnamon sticks for about 5-10 minutes. Remove the cinnamon sticks and set aside

In a deep and large non-stick pot, pour sugar, salt, evaporated milk, whole milk and coconut milk

Mix flours and slowly and in small portions at a time, pour flour and stir until blended and dissolved

Cook on medium to high heat. Add the butter and cinnamon reduction. Stir constantly until it reaches a thick consistency

Butter the non-sticking baking dish, pour mixture and bake @ 350 degrees for about 40-60 minutes (top layer should be golden brown)

When done, let it cool down

Serve hot or cold with coffee, tea, chocolate milk or slices of avocado (my favorite)