Dominican Arepa
Tomas Kauer - News Writer and Moderator 
Growing up, my neighbor Doña Carmen would bake her arepa every Sunday morning, and the smell of warm cornmeal and cinnamon drifting through the hallway was basically my alarm clock. I never thought I’d learn to make it myself, but one rainy afternoon she walked me through every step at her kitchen table, and now it’s one of those recipes I come back to whenever I want something that feels like a hug.
Dominican arepa is not what most people picture when they hear that word. It’s not the Colombian corn cake or the Venezuelan pocket bread. This version is a baked sweet cake, golden and dense, with a tender crumb that sits somewhere between a corn pudding and a coffee cake. The process starts on the stovetop, where ground yellow cornmeal slowly drinks up water, then gets enriched with milk, sugar, and a whole cinnamon stick. The kitchen smells like something your grandmother would bake. A beaten egg and some butter get folded in at the end, which is what gives it that richness.
It bakes for about an hour at 375 degrees, and yes, you have to be patient. But when you pull it from the oven and slice it warm with a cup of strong coffee on the side, you’ll understand immediately why this cake has been showing up on Dominican breakfast tables for generations. Serve it warm or cold. It keeps well and is just as good the next day.
Cook the Cornmeal with Water and Then Add the Milk Mixture
Preheat the oven to 375°F and grease a round 10-inch pan. Stir the yellow cornmeal and water together in a heavy-bottomed pan over medium heat until all the water is absorbed. Add the milk, sugar, salt, and cinnamon stick and stir constantly, reaching the edges of the pan to prevent sticking. Cook for 10 to 15 minutes until a film forms on the bottom and the liquid is fully incorporated.
Whisk in the Egg and Butter
Remove the cinnamon stick from the cooked cornmeal mixture. Whisk the beaten egg and butter into the hot batter until fully combined. The mixture should be pourable and uniform at this stage.
Bake Until the Center Sets
Pour the batter into the greased pan and transfer to the oven. Bake for approximately 50 minutes to one hour until the center is firm and set when gently pressed. Allow to cool slightly before slicing. Serve warm or at room temperature with coffee or tea. Print
Dominican Arepa
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Total Time: 75 minutes -
Yield: Serves 8
Print Recipe
Pin RecipeDescription
A sweet, pudding-like cornmeal cake, Dominican Arepa is a delightful dessert that pairs perfectly with coffee.
Ingredients
- 16 ounces finely ground yellow cornmeal
- 2 cups water
- 2 1/2 cups milk
- 1 teaspoon salt
- 1 cup sugar
- 1 cinnamon stick
- 1 large egg, beaten
- 2 ounces butter
Instructions
- Preheat oven to 375F and grease a round, 10-inch pan.
- Stir water and corn flour in heavy-bottomed pan over medium heat. Let simmer until all the water is absorbed.
- Add milk, salt, sugar and cinnamon stick. Constantly stir, making sure to reach the edges so it doesn’t stick. Cook for about 10-15 minutes, until a film develops on the bottom of the pan and all the liquid is incorporated. The mixture will start bubbling slowly.
- Remove the cinnamon stick and whisk in egg and butter. Pour batter into greased pan and place in oven.
- Bake for approximately 50 minutes to an hour, until the center sets up.
- Enjoy either warm or cold, with tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Category: Dessert
Cuisine: Dominican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20
- Sodium: 250
- Fat: 8
- Carbohydrates: 55
- Fiber: 3
- Protein: 5
Frequently Asked Questions
What type of cornmeal should I use?
Finely ground yellow cornmeal. Coarse cornmeal or polenta will produce a grainy, rough texture instead of the smooth, pudding-like consistency that Dominican arepa should have.
How do I know when the stovetop mixture is ready?
Cook until a thin film develops on the bottom of the pan and the mixture starts bubbling slowly, about 10 to 15 minutes. It should be thick enough to pull away from the sides slightly. All the liquid should be absorbed before you transfer to the baking pan.
Can I make Dominican arepa without a cinnamon stick?
The cinnamon stick infuses the milk and cornmeal mixture as it cooks and is essential to the flavor. Ground cinnamon works as a substitute, about 1/2 teaspoon, but stir it in gradually and taste, it can overwhelm quickly. The stick gives a more subtle, rounded flavor.
If You Liked This Recipe, You’ll Love These
- Aromatic Cinnamon Cake with Hazelnut Cream Filling
- Cinnamon Apple Cake
- Cinnamon Crumb Cake
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