Method

• Preheat and Prepare:
  If baking, preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round baking pan or oven-safe skillet with butter or cooking spray.
  
  

• Combine Dry Ingredients:
  In a large bowl, whisk together the cornmeal, sugar, salt, cinnamon, and nutmeg.
  
  

• Incorporate Wet Ingredients:
  In a medium saucepan over medium heat, combine the coconut milk and whole milk. Heat until just warm, then gradually whisk it into the dry ingredients to form a smooth batter.
  
  

• Add Butter and Vanilla:
  Stir in the melted butter and vanilla extract until fully combined. If using raisins or shredded coconut, fold them in at this stage.
  
  

• Cook the Batter (if stovetop cooking):
  If preparing on the stovetop, transfer the batter to a large, greased skillet. Cook on low heat, stirring occasionally, until it thickens slightly.
  
  

• Bake or Continue Cooking:

  • For Oven Baking: Pour the batter into the prepared baking pan. Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
    
    
  • For Stovetop Cooking: Cover the skillet with a lid and cook on very low heat for about 40-45 minutes.
    
    
    

• Cool and Serve:
  Allow the arepa to cool for at least 10 minutes before slicing into wedges or squares. Serve warm or at room temperature.

Tips for Success

• Cornmeal Texture: For a smoother cake, use fine-ground cornmeal. For a more rustic texture, opt for medium-ground cornmeal.
  
  
• Coconut Milk Substitute: If you don’t have coconut milk, replace it with an equal amount of whole milk, but the flavour will differ slightly.
  
  
• Stovetop vs. Oven: While stovetop arepa is more traditional, baking provides a more consistent texture and evenly cooked cake.