Cheese Corn Cake Filling
Why This Recipe Works
We made arepa doughs that were too dry and crumbly and too wet and sticky before we hit upon the right formula of masarepa and hot water for our arepa recipe. To combat the denseness of the dough, we looked to an untraditional ingredient—baking powder. We found that 1 teaspoon of baking powder lightened up the dough slightly without turning it fluffy. The dough’s corn flavor was greatly improved by the addition of 1 teaspoon of salt to our arepa recipe, but we decided against using eggs, milk, or cheese since we expected our fillings to be sufficiently tasty and rich.