What happens when American Southern cuisine meets South American cuisine? Something incredible – that’s what. Over the past couple of months I have been learning how to use P.A.N. Cornmeal. I have made a delicious Lemon Polenta Cake with Blueberry Sauce and Blueberry Cornmeal Muffins using the versatile cornmeal.
In case this is your first time to visit Southern Kissed, let me introduce you to the number one cornmeal in South America – P.A.N. Cornmeal. You may not be familiar P.A.N. Cornmeal, but it has been around for many years. We are fortunate that it is making its way into our kitchens here in the US. Even though corn is native to the Americas, it has become a staple worldwide due to its rich nutrients and versatility.
American South Meets South America
Let’s go on a culinary journey to South America – sort of. While the US has its hamburgers and Mexico has its tacos, Venezuela is known for its arepas. Arepas are little cornmeal patties that you cut to create a pocket and stuff with your favorite fillings. Being in the South, barbecue seems like the perfect filling for my arepa. Plus, it’s a great way for people who are avoiding gluten to enjoy a barbecue “sandwich.”
Making arepas is quick and easy. Only three ingredients are needed to make the corn flatbread: P.A.N. Pre-cooked Yellow Corn Meal, water and salt. Once you have combined the ingredients and let it rest for 5 minutes, you divide the dough and pat it out into circles.
Fry the cornmeal discs over medium heat for 5 minutes on each side.
Be careful because they will be hot. While they are still warm, stuff them with your favorite fillings.
In the South, we like barbecue sandwich with a little coleslaw on our sandwiches. If you haven’t tried, you are missing out on something good. Try it – you will be glad you did.
Be sure to look for P.A.N. Pre-cooked Yellow Corn Meal the next time you go grocery shopping. To explore more recipes and get inspiration, check out the P.A.N. Tumblr page by clicking here.