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    Home » Recipes » Side Dishes

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    Arepa Salada (Dominican Savory Cornbread)

    En Español Recipe ↆ

    This dense, smooth Arepa Salada (Dominican Savory Cornbread) is one of our best-loved dishes and can be served as breakfast or side dish.

    Arepa Salada Recipe (Dominican Savory Cornbread): This dense, smooth cornbread is one of our best loved dishes, and can be served as breakfast or side dish.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Recipe

    Why we ❤️ it

    The first time we try a dish and the circumstances in which we do it have a huge impact on how much we like and how well we remember it, even many years later. The aroma or taste of it often transports us back to that time. It can be a harbinger of warm, happy memories, or of feelings of revulsion. Just ask any adult what he thinks of that dish he was made to eat as a child.

    How nice that most people who have tried Arepa Salada (Dominican Savory Cornbread) get that same feeling of excitement, discovery, and anticipation that is usually associated with a food that many of us first encountered on road trips.

    Funnily enough, and an example of the way that even between regions there can be different names for foods, or sometimes how we prepare them, the first time I tried it it was under another name: Torta -- or "toita", to tease my Cibaeño friends.

    For me, arepa salada brings back memories of road trips through El Cibao (the valley in the center of the country). It is accompanied by memories of greasy, flavorful roadside foods, crisp air, misty mornings, childhood excitement and that lovable cibaeño accent that I wish I could imitate.

    This is the savory version of the more famous sweet Dominican Arepa, and as you may imagine, there are tons of versions of this recipe. I picked the one I like the most, and I have to say that it is one of the most moreish dishes I have ever tried. As luck would have it, it is very versatile, and I have experimented with topping it with cheese and toasting for breakfast, having it on its own as a snack, or serving it on the side to accompany sauce-rich dishes.

    There's no wrong way to eat Arepa Salada.

    Buen provecho!

    Tia Clara

    Recipe

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    Arepa Salada Recipe (Dominican Savory Cornbread)

    By: Clara Gonzalez
    Arepa Salada Recipe (Dominican Savory Cornbread): This dense, smooth cornbread is one of our best loved dishes, and can be served as breakfast or side dish.
    4.92 from 12 votes
    Save for Later Send by Email Print Recipe
    Prep Time 5 mins
    Cook Time 55 mins
    Total Time 1 hr
    Course Lunch
    Cuisine Caribbean, Dominican
    Servings 6 -8 large portions
    Calories 539 kcal

    Ingredients

    • 4 tablespoon butter (salted), , divided
    • 3 ½ cup chicken broth, (or vegetable broth)
    • 3 ½ cup coconut milk
    • 2 tablespoon minced parsley
    • 2 teaspoons salt, (or more, to taste)
    • 2 cup cornmeal

    Instructions
     

    • Butter a 2 ½ quart [2 ½ lt] baking pan with a tablespoon of butter (see notes).
    • Heat oven to 350 ºF [175 ºC].
    • Mix coconut milk and broth, salt to taste. Mix in parsley, cornmeal and the remaining butter. Stir the batter with a spatula and pour into a 3 qrt [3 lt] 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.
    • 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.
    • Serve alone as a snack, with pollo guisado, or your choice of stewed meat.

    Tips and Notes

    To obtain the traditional pot-shaped cake, bake it in a enamel cast-iron pot (dutch oven). The disadvantage is that you might have a hard time getting it out in one piece. If you don't want to take that risk, bake in a nonstick baking pan, the deepest you have.
    Cornmeal is slightly finer than polenta. If you find it impossible to find cornmeal, use polenta, but be aware that the texture will be a bit "grainier" than with regular cornmeal.

    Nutrition

    Calories: 539kcalCarbohydrates: 43gProtein: 9gFat: 39gSaturated Fat: 30gCholesterol: 20mgSodium: 1366mgPotassium: 588mgFiber: 5gSugar: 1gVitamin A: 245IUVitamin C: 11.7mgCalcium: 45mgIron: 6.4mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR cake, corn, cornbread, savory
    More recipes with: coconut, corn, cornmeal
    Edited: Apr 9, 2020 | Publish: May 27, 2015

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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    8 Comments
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    Gabriella
    November 4, 2017 9:47 AM

    I made this recipe for a school potluck and it turned out really well. The flavor and texture are amazing. I used a 9 x 13 in. (3 quart) glass casserole dish and cut it into 16 pieces. I'll definitely be making this again!4 stars

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    carmen cepeda
    June 3, 2015 3:42 PM

    Querida Tia Clara encontre tu receta de arepa salada y te digo sin exagerar que se me hizo la boca agua. Gracias por esas maravillosas recetas de nuestra sabrosa cocina dominicana, besos.

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    Perla
    September 25, 2021 12:38 PM

    I like this one more than the sweet one. Thanks for the recipe Aunt Clara.

    0
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