Precooked white cornmeal is the whole point of these arepas, giving them that signature sturdy-yet-tender bite and deep golden crust once they hit the hot skillet. The dough comes together fast — just cornmeal, salt, sugar, warm water, and a bit of butter worked into a smooth, pliable mass that shapes easily into disks. Pressing each portion into a 3/4-inch round and pan-frying it in oil until the edges dry out and the surface turns deeply golden is what gives these their crackly, satisfying crust. That hollow tap-test moment is the payoff: it means the inside has steamed to a soft, corn-forward center ready for splitting and stuffing. Naturally built around corn rather than wheat, this is a reliably solid pick for a gluten free table, whether you serve them plain with butter or split and loaded with your favorite fillings.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
