Pan de Elote – Jessica Dee

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This sweet Mexican corn cake may resemble your typical cornbread, but it’s more like a dessert. It is perfectly sweetened and moist, with a cake-like consistency. You can enjoy it any time of the day!

  • 240 g All purpose flour 2 cups
  • 2 TBS baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 stick unsalted butter soft, room temperature
  • 5 eggs
  • 14 oz condensed milk 1 can
  • 1/2 cup evaporated milk or regular milk
  • 1 1/2 TBS vanilla extract
  • 6 cups corn about 8 ears
  • Preheat your oven to 350F. Lightly butter and flour the bottom and sides of your baking pan. Set aside. In a large bowl combine: flour, baking powder, cinnamon & salt. Use whisk to mix ingredients. Set aside. In a blender combine: Half of the corn, butter, eggs, both milks and vanilla. Blend on high for a few seconds. Add the remaining corn, blend for a few more seconds. Slowly add the corn mixture to the flour mixture. Mix with a whisk until well incorporated. Slowly pour the corn mixture into your prepared pan. Make sure the batter is even across the baking pan.Bake for 40-45 minutes.Let it cool down a little, cut it into squares. Drizzle some honey on top. Enjoy!
  • I bought 8 ears of corn and cut the corn off. It was about 6 cups.
  • If you’re going to use canned corn, make sure you drain the water. 
  • The 9×13 pan worked well. If you decide to use a smaller pan, it will make the pieces much thicker. It also may alter the baking time. 
  • The longer you blend the wet ingredients, the smoother it will be. The shorter you blend, the more course it will be. It’s preference. 

 

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