• Posted on 3rd April 2012,
  • written by Cindy

Though these cornmeal griddle cakes are traditionally made with water, my “enhanced” version of a Colombian classic, is made with milk and sour cream; the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. Split and serve warm with butter or additional cheese.


  • 2 cups milk
  • dash of salt
  • 1/4 cup sour cream
  • 1/4 cup cottage cheese
  • 1/2 cup dry crumbling cheese (Cojita or Queso Anejado)
  • 2 cup Goya Masarepa (white cornmeal)
  • vegetable or canola oil


  1. Warm the milk, to not quite a boil. (I use the beverage setting on my microwave for this.) Add dash of salt (if your cheese is salty, you may not need this).
  2. Stir sour cream and cottage cheese into warm milk.
  3. Add Masarepa and stir. Add crumbled cheese. The dough will be soft, but thickens as it sits a moment.
  4. Form dough into patties about 3 inches across and 3/4 inch thick. (This is easier to do if you moisten your hands slightly first).
  5. Heat a small amount of vegetable oil in a skillet and cook the arepas until lightly browned on each side.