A corn Arepa can be eaten for breakfast or afternoon snack. It is made from corn flour after it is baked or fried. There are several variants of the Arepa. The differences are in the filling of the Arepa or parts that are added. This depends on the region. The recipe below is for a standard corn Arepa.
Recipe for Colombian corn Arepa
Mix the corn flour with a little salt, sugar and water. Knead this is until a smooth blend occurs. Make balls of this, the size of a little meatball. Hit the ball to about a flat pancake of a half-inch thick. The size is about the size of a CD. Bake or fry it. In the family from which I have the recipe, they are fried in oil.