Eosinophilic Esophagitis Friendly Classic Arepas
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Learn more āIngredients
4 servings
- 2 cups precooked white cornmeal (masarepa)
- 1 tsp salt
- 1 tsp sugar
- 2 Ā½ cups warm water
- 1 tbsp unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp neutral oil (such as canola 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 ā 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 1ā2 tbsp additional warm water, one tablespoon at a time, until smooth.
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