Pan de Elote/Pastel de Elote
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!
Equipment
- 1 large blender
- 1 large bowl
- 1 9×13 baking pan
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
