Recipe

Cornmeal Keques

Name: Cornmeal Keques
Prep time: 10 min
Cook time: 50 min
Total time: 80 min
Ingredients: 160 g fine yellow cornmeal, not pre-cooked; 500 ml water; Up to 150 ml more hot water, only if needed during cooking; 2 medium eggs; 20 g cornstarch; Up to 30 ml milk, added gradually; 25 g butter: 10 g for the base and 15 g to grease the skillet; 3 g salt, approximately

Savory cornmeal cakes made with cooked cornmeal, egg and milk, golden brown in a lightly greased skillet. Current version of a 1925 Cuban recipe.

CiberCubaNovember 7, 2026

Image generated with AI.CiberCuba

Preparation10 min
Cooking50 min
Total time1 h 20 min
ServingsAbout 12 cakes, 3 per serving
DifficultyMedium

Cornmeal keques are made with a base of cooked corn that is allowed to cool before mixing it with egg, cornstarch and milk. The batter is spooned into a lightly greased skillet to obtain flat, golden cakes.

This adaptation maintains that method and specifies quantities, size and batch times. They are served hot, as a side dish or savory snack.

Ingredients

Check off the ingredients you have.

160 g fine yellow cornmeal, not pre-cooked
500 ml water
Up to 150 ml more hot water, only if needed during cooking
2 medium eggs
20 g cornstarch
Up to 30 ml milk, added gradually
25 g butter: 10 g for the base and 15 g to grease the skillet
3 g salt, approximately

Method

Place the 500 ml water, salt and 10 g butter in a saucepan. Heat and add the cornmeal in a rain-like stream, stirring to avoid lumps.
Image generated with AI.CiberCuba
Cook over low heat, stirring frequently, until the corn is tender and forms a thick paste, without graininess. Calculate about 20–25 minutes or the time indicated for its grinding. If it thickens before cooking, incorporate the reserved hot water gradually; at the end it should remain a dense paste.
Image generated with AI.CiberCuba
Spread the paste in a wide container and let it cool to room temperature, approximately 20 minutes. Do not add the eggs while it is still hot.
Image generated with AI.CiberCuba
Beat the eggs and incorporate them into the cold base along with the cornstarch. Add the milk gradually, only as needed: the mixture should remain thick and be spoonable, without spreading like a liquid.
Image generated with AI.CiberCuba
Heat a non-stick skillet over medium-low heat and grease it with part of the remaining 15 g butter. Spoon batter and flatten gently to form cakes about 6–7 cm in diameter and 0.7–1 cm thick.
Image generated with AI.CiberCuba
Cook each batch for about 3–4 minutes per side, until the cakes are golden brown and the center is set. Repeat with the remaining batter, using the rest of the butter to grease when needed. For about 12 units, plan approximately three batches of four cakes. Serve hot.

Tips and variations

Cornmeal and cornstarch serve different functions: the first forms the cooked base and the second helps bind the mixture. Use fine dry cornmeal, type cornmeal; do not substitute it directly with pre-cooked flour for arepas. Milk and reserved water are added according to texture, without obligation to use the entire amount.

The total time of about 80 minutes includes 20 minutes of cooling and cooking in batches. If the skillet is small and you need more batches, it will take a little longer. The batter must be cooked in a barely greased skillet, not submerged in oil.

Primary source: Delicias de la Mesa, by María Antonieta Reyes Gavilán and Moenck, Havana edition of 1925, where it appears as Keques de harina. Current adaptation by CocinaCubana, with its own quantities, size and times.