Description
Pan de Elote is a traditional Mexican sweet corn cake, known for its moist, dense texture and mildly sweet flavor, perfect as a dessert or snack.
Ingredients
Units
Scale
- 2 cups fresh corn kernels (or canned/drained or thawed frozen corn)
- 3 large eggs
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or equivalent.
- In a blender or food processor, combine corn, eggs, condensed milk, evaporated milk, melted butter, sugar, and vanilla. Blend until mostly smooth but still slightly chunky for texture.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the corn mixture and blend just until combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan before slicing. Dust with powdered sugar if desired.
Notes
- For extra texture, reserve some corn kernels and stir them in after blending.
- Serve warm, at room temperature, or chilled.
- Pairs well with coffee or milk.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg