Pan De Elote
Discover the rich, comforting flavors of traditional Mexican *pan de elote* with this easy-to-follow recipe! This sweet corn cake is irresistibly moist and naturally sweet, thanks to fresh corn kernels and creamy condensed milk. A perfect balance of fluffy and dense, it blends the homestyle essence of corn with a touch of vanilla for an authentic, nostalgic treat. The batter comes together effortlessly with simple pantry staples, then bakes to golden perfection in just under an hour. Serve *pan de elote* warm or at room temperature with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel for an indulgent dessert or snack. Perfect for family gatherings or a cozy night in, this recipe is a delightful way to bring the taste of Mexico to your table!
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Recipe Information
Ingredients
- 3 cups Fresh corn kernels
- 0.5 cup Unsalted butter
- 0.5 cup Sugar
- 1 can Sweetened condensed milk
- 4 large Eggs
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking dish with butter or cooking spray.
In a blender, combine the fresh corn kernels and sweetened condensed milk. Blend until smooth with a few small chunks of corn remaining for texture.
In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy. You can use a hand or stand mixer for this step.
Add the eggs one at a time to the butter mixture, mixing well after each addition.
Pour the blended corn mixture into the bowl with the creamed butter, sugar, and eggs. Stir to combine.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture until fully incorporated. Be careful not to overmix.
Stir in the vanilla extract to enhance flavor.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan de elote from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature, either plain or topped with powdered sugar, whipped cream, or a drizzle of caramel sauce.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 479.6 g | 174% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 354.7 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1261 mg | 97% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3444 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
