• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Dominican Cooking logo

  • START HERE
  • RECIPES
  • COOKERY
  • CULTURE
  • COOKBOOKS
  • ❤
menu icon
go to homepage
search icon
Homepage link
  • Start here
  • Recipes
  • Cookery
  • Culture
  • Cookbooks
  • Subscribe
  • ×

    Home » Recipes » Side Dishes

    Our free content is supported via ads and affiliate links. Thanks!

    Arepa Salada (Dominican Savory Cornbread)

    Arepa salada (Dominican savory cornbread).

    En Español Recipe ↆ

    This lovely arepa salada (Dominican savory cornbread) is one of our best-loved dishes. It is very versatile, and I have experimented with topping it with cheese for breakfast, having it on its own as a snack, or serving it as a side dish with "guisados", our sauce-rich dishes.

    Arepa salada (Dominican savory cornbread).
    Arepa salada (Dominican savory cornbread).

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. What's arepa salada?
    3. Serving suggestions
    4. Top tips
    5. About this recipe
    6. Recipe

    Why we ❤️ it

    I think that most people who try 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 encounter on road trips.

    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.

    What's arepa salada?

    Arepa salada is the savory version of the much-loved Dominican Arepa dessert, a dense cornmeal cake baked in a Dominican-style dutch oven.

    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.

    Serving suggestions

    You can serve Arepa salada with any of our fruit juices or hot drinks as a snack or light dinner. It's also great as a side dish with Pollo guisado, though it isn't a typical way to serve it here.

    Arepa salada (Dominican savory cornmeal cake).
    Arepa salada (Dominican savory cornmeal cake).

    Arepa salada (Dominican savory cornmeal cake).

    Top tips

    • To obtain the traditional pot-shaped cake, bake it in an 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 "rustic" than with regular cornmeal.

    About this recipe

    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,

    There's no wrong way to eat Arepa salada.

    Buen provecho!

    Tia Clara

    Recipe

    This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!

    Arepa salada recipe (Dominican savory cornbread).
    Keep screen on while cooking

    Arepa Salada Recipe (Dominican Savory Cornbread)

    By: Clara Gonzalez
    Learn how to make arepa salada dominicana, our lovely savory cornbread, a creamy, dense cornbread that is fabulous as a snack or great for a light dinner.
    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 portions
    Calories 539 kcal

    Ingredients

    • 4 tablespoon butter (salted), 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
     

    Get ready

    • Greasing mold
      Grease a 2½ quart [2½ liter] baking pan with a tablespoon of butter (see notes).
      Heat oven to 350 ºF [175 ºC].

    Combine ingredients

    • Mixing ingredients
      Mix coconut milk and broth, salt to taste. Mix in parsley, cornmeal, and the remaining butter.

    Cook cornmeal

    • Cooking cornmeal.
      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.

    Baking

    • 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.

    Serving

    • Arepa salada (Dominican savory cornmeal cake).
      Once it has cooled a bit, cut it into slices and serve. See the suggestions above the recipe.

    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.

    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 nutrition information.

    READERS SEARCHED FOR arepa salada dominicana, dominican republic arepa salada, savory cornbread, savory cornmeal recipes
    More recipes with: coconut, corn, cornmeal

    Published May 27, 2015, revised Oct 21, 2022

    More The Best Dominican Side Dishes

    • Queso Frito (Easy Fried Cheese)
    • Chenchén (Dominican Cracked Corn Pilaf)
    • Yuca Frita (Easy Yuca Fries or Cassava Fries)
    • Molondrones Guisados (Dominican Stewed Okra)
    Edited: Oct 21, 2022 | Publish: Oct 21, 2022

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
    - Made our recipe? Follow and tag me on Instagram.
    - Subscribe to receive our recipes by email.

    Recipe Rating




    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    8 Comments
    Most Voted
    Newest Oldest
    Inline Feedbacks
    View all comments

    Primary Sidebar

    Tia Clara's Dominican Cooking
    is the oldest and largest Dominican cooking website, with a 20-year collection of traditional Dominican recipes, and recipes inspired in the Dominican cuisine.
    More about us ➜

    • Facebook page
    • Instagram account
    • Youtube channel
    • Pinterest account
    La Bandera Dominicana free ebook.

    Don't miss

    • Tostones Rellenos (Avocado & Shrimp Plantain Cups & 7 Versions)
    • Wasakaka (Dominican Garlic Sauce)
    • Piña Colada (Rum, Pineapple and Coconut Cocktail)
    • Espaguetis (Dominican Spaghetti)

    Most popular Most recent

    Footer

    featured on

    Lee este contenido

    En Español

    SIGN UP and receive emails,
    updates, and surprises!

    Or follow us on

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest
    • Google News

    Made in 🇩🇴 with ❤️

    © 2022 · LUNCH CLUB BOOKS, LLC
    ALL RIGHTS RESERVED

    DO NOT reproduce without authorization.

    As Amazon Associate, I earn from qualifying purchases. READ...


    ↑ BACK TO TOP | ABOUT US | BLOG | CONTACT US | WE GIVE | POLICIES | STORIES | PORTFOLIO

    wpDiscuz
    You are going to send email to

    Move Comment