Corn And Cheese Griddle Cakes (Arepas) – a delicious recipe with yellow cornmeal, salt, mozzarella cheese, butter, low-fat milk, fresh corn kernels. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
2
Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
3
Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.
167
kcal
Calories
8
g
Fat
18
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup yellow cornmeal, 1/4 teaspoon salt, 1/2 cup fat free mozzarella cheese, shredded, 4 teaspoons butter, melted, and more.
Yes, Corn And Cheese Griddle Cakes (Arepas) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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