Arepa Salada Recipe (Dominican Savory Cornbread)

🧂 Ingredients

• 4 tablespoon salted butter

  divided
• 3½ cup chicken broth

  (or vegetable broth)
• 3½ cup coconut milk
• 2 tablespoon minced parsley
• 2 teaspoons salt

  (or more, to taste)
• 2 cup cornmeal

Instructions

• 1 Grease a 2½ quart [2½ liter] baking pan with a tablespoon of butter (see notes).
  
  Heat oven to 350 ºF [175 ºC].
• 2 Mix coconut milk and broth, salt to taste. Mix in parsley, cornmeal, and the
  remaining butter.
• 3 Stir the batter with a spatula and pour into a 3 quart [3 liter] cooking pot and
  heat on the stove over medium heat, stirring constantly to avoid sticking.
  
  When it breaks the boil, lower the heat and continue stirring until it thickens
  enough to start lifting from the pot when you stir and it sticks to the spoon.
• 4 Pour batter into the pan and bake until you insert a knife in the center and it
  comes out clean (30-40 minutes). It should be light golden brown. Let it cool
  down to room temperature before removing from the pan.
• 5 Once it has cooled a bit, cut it into slices and serve. See the suggestions
  above the recipe.

Nutrition Info