Dominican Corn Pudding (Arepa Dominicana)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 278.4
- Total Fat: 4.5 g
- Cholesterol: 10.0 mg
- Sodium: 503.1 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 3.7 g
- Protein: 4.8 g
View full nutritional breakdown of Dominican Corn Pudding (Arepa Dominicana) calories by ingredient
Introduction
This is my family's recipe for Arepa Dominicana, our version is more like a bread pudding than an arepa "bread" as its known. A piece of arepa with a cup of hot cocoa or coffee and milk is our cure for homesickness. This is my family's recipe for Arepa Dominicana, our version is more like a bread pudding than an arepa "bread" as its known. A piece of arepa with a cup of hot cocoa or coffee and milk is our cure for homesickness.Number of Servings: 12
Ingredients
-
4 cup Corn Meal, Aunt Jemima - Yellow (by GRAMSAM58)
251 gram(s) Morena Pure Sugar Cane, Zulka
10.4 gram(s) SoSalt Sea Salt, fine
1 tsp Arm & Hammer Baking Soda (by REF385)
4 serving Badia Cinnamon Sticks
13 serving Cloves, whole - Badia - 1 serv = 1 clove (by ALILDUCKLING)
10 serving Badia AllSpice, Whole
4 cup (8 fl oz) Water, tap
12 tbsp Carnation Evaporated Milk Vitamin D added (canned milk)
1.5 cup Coconut Milk (Silk)
1 tsp Delifruit Vanilla Extract, White
6 tsp Kerrygold Pure Irish Butter Unsalted
Tips
-You can substitute half the water amount with whole milk, i.e. 2 cups water and 2 cups of whole milk.
-By serving/weight/calorie calculations:
Baked in a 13"x9" glass pan
Our arepa recipe's weight after baked and cooled: 90 oz
Serves 12
1 piece=7.5oz =278.4 cal 37.12 cal/oz
Directions
1. Preheat oven to 350F . Take 1 tbsp (3 tsp) butter to grease a 13"x9" pan.
2. In a deep pot (or caldero if you have it), combine cornmeal, sugar, salt, baking soda, spices, water, half of can of evaporated milk (6 tbsp) and 1 cup (or half a can) coconut milk then mix.
3. Bring to a boil on med heat, stirring constantly until it thickens.
4. Turn off the heat, add the rest of the butter, vanilla and remaining coconut and evaporated milk.
5. Pour cornmeal mixture into prepared pan, evening it out as much as possible.
6. Place in oven for 15-30 or until it turns slightly golden.
7. After taking it out of the oven let cool for 30 mins then serve. Enjoy!!!
Serving Size: Makes 12 Servings
2. In a deep pot (or caldero if you have it), combine cornmeal, sugar, salt, baking soda, spices, water, half of can of evaporated milk (6 tbsp) and 1 cup (or half a can) coconut milk then mix.
3. Bring to a boil on med heat, stirring constantly until it thickens.
4. Turn off the heat, add the rest of the butter, vanilla and remaining coconut and evaporated milk.
5. Pour cornmeal mixture into prepared pan, evening it out as much as possible.
6. Place in oven for 15-30 or until it turns slightly golden.
7. After taking it out of the oven let cool for 30 mins then serve. Enjoy!!!
Serving Size: Makes 12 Servings