Ingredients for Corn And Cheese Griddle Cakes Arepas
- Yellow Cornmeal
- 1 teaspoon salt
- Fat Free Mozzarella Cheese
- 2 tablespoons unsalted butter, melted
- Low Fat Milk
- Fresh Corn Kernels
- Pico de gallo (optional, for serving)
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How to Make Corn And Cheese Griddle Cakes Arepas
- Combine 2 cups fine ground yellow cornmeal and 1 teaspoon salt in a food processor. Process until very finely ground.
- Transfer the cornmeal mixture to a large bowl. Stir in 1 cup shredded cheddar cheese and 2 tablespoons melted unsalted butter.
- In a small saucepan, heat 1 cup milk over medium-high heat until almost boiling.
- Gradually whisk the hot milk into the cornmeal mixture, creating a thick, but pourable batter. Add more milk, 1 tablespoon at a time, if needed to reach desired consistency.
- Stir in 1/2 cup fresh or frozen corn kernels.
- Lightly spray a large nonstick skillet or griddle with cooking spray (or use olive oil spritzer) and heat over medium heat.
- Drop 1/2 of the batter into the skillet by rounded tablespoons (about 6 mounds), leaving space between each.
- Gently flatten each mound to about 1/2 inch thickness.
- Cook for 3-4 minutes per side, or until golden brown and cooked through, flipping carefully with a spatula.
- Repeat steps 7-9 with the remaining batter to make 12 arepas.
- Serve immediately with your favorite toppings such as pico de gallo, shredded pork, eggs, or cheese.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
9g
Carbs
5g
