Make these authentic white cornmeal buns in a jiffy. Even better than English muffins - you can stuff them with all manner of fillings. Try them with a fried egg and salsa!
Mix the salt into the warm water. Gradually whisk in the white cornmeal.
Mix well using your hands when the dough begins to leave the sides of the bowl. If the dough is too dry - add a bit of warm water. If too wet -add a smidge more cornmeal.
Form the dough into a single ball and cover with a damp cloth.
Melt the butter in a fry pan. Break off a piece of dough to make a ball a bit larger than a golf ball (do keep the remaining dough covered by the damp cloth).
Press the ball into a flat disc about 4" in diameter and about 1/2" thick; smooth the edges and gently drop into the melted butter over medium heat. Repeat for additional arepas.
💡 Tip: Add a teaspoon of olive oil to a small cup of water and dip you fingers in it to keep the dough from sticking to your hands.
Brown the arepas on one side until golden; flip and brown on the other side. Drain on paper towels.
Place fried arepas on a cookie sheet and bake in a 350°F (176°C) for 10 minutes.
That's it! A fine stack of delicious arepa buns - ENJOY!
While the buns are still warm, slit each arepa horizontally with a sharp knife not quiiite all the way through and simply insert a pat of butter. Or...
...tuck in a fried egg and a spoonful of spicy salsa for a South American treat!
You can also fill them with shredded chicken, pork or beef (such as my Cuban Ropa Vieja recipe), or black beans, plus a handful of shredded cheese, and/or a gob of mashed avocado along with a dash of salsa or even yogurt.
Shoot, I may even try making a batch of arepa buns... in my new waffle-maker!
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