Mexican•indulgent
Pan de Elote
Pan de Elote is a moist and sweet Mexican corn cake made with corn kernels, eggs flour, butter, and sweetened condensed milk.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- nonstick cooking spray or butter, (for greasing pan)
- 4 cups frozen corn kernels, (thawed and divided)
- 4 large eggs
- 1 (14-ounce) can sweetened condensed milk
- ½ cup unsalted butter, (room temperature)
- ¼ cup milk
- 6 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
Instructions
- 1
Preheat the oven to 350°F. Coat a 9×13-inch baking pan with nonstick cooking spray or grease with butter. Set aside.
- 2
To a large blender, add 3 ¾ cups of the corn kernels, eggs, sweetened condensed milk, butter, milk, flour, baking powder, vanilla extract, and salt. Blend until mostly smooth.
- 3
Add the remaining ¼ cup of corn kernels and give the batter one last pulse to combine.
- 4
Pour the wet batter into the prepared baking pan and bake for 35-40 minutes, or until golden brown.
- 5
Remove from oven and let cool for 30 minutes before serving.