Precooked white cornmeal is the star here, whisked with salt and a touch of sugar before warm water works it into a soft, pliable dough that feels like clay in your hands. Shaped into thick little disks and pressed smooth at the edges, these arepas go straight into a hot skillet, where a shimmer of neutral oil turns each side deep golden brown and crackly. Give them the full cook time on each side and you'll get that telltale hollow tap when you knock on the top — proof of a fully cooked, tender interior underneath the crust. Once they're done, split them open with a serrated knife and stuff them with whatever you're craving, from melty cheese to avocado to scrambled eggs. This is a naturally easy fit for a vegetarian table, and the whole batch comes together with pantry staples and a single skillet. Warm, corny, and endlessly customizable, these are the kind of arepas worth putting into regular rotation.
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)
