Pan de Elote
A traditional Mexican sweet corn bread that’s moist and slightly sweet. Perfect as a dessert or for breakfast.
Nutrition
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Difficulty Level: easy
20 min Prep
50 min Cook
1 hr 10 min Total
8 Servings
Ingredients
- 1 cup fresh corn kernels (from about 2 ears of corn)
- 1/2 cup sweetened condensed milk
- 3/4 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Position an oven rack in the center of the oven.
- Prepare a 9-inch cake pan by greasing it with butter or non-stick spray. You can also line the bottom with parchment paper for easy removal.
- In a blender, combine the corn kernels, sweetened condensed milk, whole milk, melted butter, and eggs. Blend until you have a smooth mixture.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt until well combined.
- Pour the blended mixture into the bowl with the dry ingredients. Stir gently until the batter is smooth and all ingredients are well incorporated. Avoid overmixing as it can make the bread dense.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Remove the pan from the oven and let it cool for 10 minutes on a wire rack. Then carefully remove the corn bread from the pan and allow it to cool completely.
- Once cooled, slice and serve your Pan de Elote. It’s delicious on its own, or you can serve it with a dollop of whipped cream or a drizzle of honey.
