Corn And Cheese Griddle Cakes (Arepas) - cooking recipe

Ingredients
    3/4 cup yellow cornmeal
    1/4 teaspoon salt
    1/2 cup fat free mozzarella cheese, shredded
    4 teaspoons butter, melted
    1/2 cup low-fat milk
    2/3 cup fresh corn kernels, fresh or frozen and thawed
    pico de gallo (optional)
Preparation
    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.
    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.
    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.

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