1 lb. cornmeal
3 c. boiling water
3 (16 oz.) cans evaporated milk
3 cinnamon sticks
5 cloves
1 sm. box raisins
2 c. sugar
1 tsp. salt
1 can coconut milk
1 tbsp. butter
1 tsp. vanilla

Arepas can be made in a aabelskiever pan or cast iron corn shallow corn muffin pan. True arepa bakers are also available. Goya makes a special corn flour (masarepa) that is precooked for making arepas. It can be found in some ethnic supermarket sections or in whole foods markets.

Chop cinnamon sticks and cloves. Put 3 cups boiling water into a bowl; add cornmeal gradually while mixing. Then add the rest of the ingredients. Mix well. Put mixture into a greased cast iron frying pan and heat until the mixture is simmering. Put the frying pan into a 300°F oven and bake for 1 hour.

Serves 5.