Golden Peanut Butter Jelly Stuffed Cornmeal Arepas
Venezuelan-style corn cakes get an American twist with creamy peanut butter and sweet jam filling. These golden, crispy-outside tender-inside arepas make perfect breakfast treats or afternoon snacks. The warm cornmeal patties create pockets that hold the classic PB&J combination beautifully. Great for kids' lunches or anyone craving comfort food with a Latin flair.
Ingredients
- 2 cups white cornmealyellow cornmeal1:1gluten-free
same flavor, slightly different color
- 2 cups warm water
- 1 tsp vegetable oil
- 1 tsp salt
- 3 -4 tbsp peanut butter
- 3 -4 tbsp homemade jam/jelly
- 2 cups white cornmealyellow cornmeal1:1gluten-free
same flavor, slightly different color
- 2 cups warm water
- 1 tsp vegetable oil
- 1 tsp salt
- 3 -4 tbsp peanut butter
- 3 -4 tbsp homemade jam/jelly
Instructions
- 1
Combine white cornmeal, oil and salt in a medium bowl
- 2
Add warm water slowly until absorbed
- 3
Mix with hands until dough forms, kneading until smooth and manageable
- 4
Form large ball and section into 6 equal parts
- 5
Shape each part into smooth patties
- 6
Cook on preheated griddle over medium to low heat until golden brown
- 7
Remove and cool on wire rack
- 8
Split open while still slightly warm and fill with peanut butter and jelly
Tips
Let arepas cool just enough to handle but keep them warm for easier splitting and better melting of peanut butter
Use a sharp knife to carefully slice arepas horizontally, creating a pocket without cutting all the way through
Good to Know
Store filled arepas covered in refrigerator for up to 2 days
Make plain arepas up to 1 day ahead, store covered and fill when ready to serve
Serve warm for best texture and flavor
Common Mistakes
Add water gradually to avoid sticky dough
Keep heat at medium-low to avoid burning before centers cook through
Substitutions
Gluten-Free Swaps
same flavor, slightly different color
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without a griddle?
Yes, use a heavy skillet or cast iron pan over medium-low heat for similar results.
How long will these keep?
Plain arepas keep 2-3 days covered. Filled ones are best eaten same day.
Can I freeze the arepas?
Freeze plain cooked arepas up to 3 months. Thaw and warm before filling.