Some corn cakes (arepas) are simply corn meal and water. This recipe calls for eggs, cheese and milk, making for interesting eating. It can be made dairy-free and egg-free (see instructions). You can make these arepas as an appetizer, too; spoon tablespoons of batter onto a hot griddle to make them bite-size.
For Egg-Free Corn Cakes, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let cool 5 minutes to thicken. Use this mixture to replace the eggs in step 1.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).
Yields 10 servingsIngredients
- 2 cups fresh or frozen sweet corn kernels, microwaved 3 minutes, cooled
- 1 1⁄3 cups gluten-free corn flour
- ¾ cup grated mozzarella or cheddar cheese of choice
- ½ cup (1 stick) unsalted butter or Earth Balance Buttery Sticks, melted
- 2 large eggs
- 2-3 tablespoons milk of choice
- 2 tablespoons sugar, optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil or other vegetable oil
Directions
1In a large bowl, place sweet corn kernels, corn flour, cheese, melted butter, eggs, milk, sugar (if using), salt and pepper. Stir ingredients until well combined.
2Heat a skillet or griddle. Add olive oil.
3Spoon batter onto hot skillet and cook over medium heat until corn cakes are golden brown on one side. Flip and cook an additional 2 to 3 minutes until done. Serve warm or at room temperature.
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