These golden little corn cakes are all about texture — crisp, deep-golden crusts giving way to a soft, pillowy interior with that satisfying hollow tap when they're done just right. Precooked white cornmeal is the star here, mixed with just salt and sugar for a subtly sweet, corn-forward flavor that needs nothing fancy to shine. The dough comes together like soft clay, easy to shape into disks and endlessly forgiving if the edges crack. Pan-frying in a bit of oil gives each arepa that signature crackly crust while keeping the center tender enough to split open and stuff. Whether you fill them with beans, avocado, sautéed veggies, or eat them plain alongside a bowl of soup, they're a naturally plant-based staple that fits seamlessly into a vegan spread. Simple, satisfying, and endlessly versatile — this is one of those recipes worth keeping on repeat.
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)
