Low Sodium Classic Arepas

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 cups precooked white cornmeal (masarepa)
1 tsp salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp sugar
2 ½ cups warm water
1 tbsp unsalted butter, softened
2 tbsp neutral oil (such as canola oil or vegetable oil), for the pan

Instructions

1
Whisk together the precooked white cornmeal, salt, and sugar in a large mixing bowl. Add the warm water and softened butter, then mix with your hands or a wooden spoon until a smooth, pliable dough forms with no dry patches — it should feel like soft clay and hold its shape without cracking when pressed.
2
Let the dough rest for 5 minutes so the cornmeal fully absorbs the water. If the dough feels stiff or cracks at the edges when you press it, work in 1–2 tbsp additional warm water, one tablespoon at a time, until smooth.

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