Mexican pan de elote

The only cornbread recipe you need !

Pan the elote is a traditional Mexican cornbread recipe that is very different from the American version as it uses fresh corn, less flour and condensed milk as a sweetner. The result is a delicious fluffy and moist cake with an almost pudding like consistency. I promise once you try you won’t go back !

It is super easy to make as you only need to add all 6 ingredients to a bowl and briefly mix with a blender before baking.

The star ingredient is condensed milk which is simply made by adding sugar to whole milk and removing part of the water by evaporation. It adds an exceptionally moist texture and sweet, concentrated milky flavour to bakes like tres leches cake or pumpkin pie.

I love having with it with a honey butter drizzle on top but you can also have it plain or with some icing sugar as a snack or dessert.

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🌱Vegetarian

🌾GF option

🍽️ 6 slices

Ingredients

• 330g corn (I used canned corn)

• 2 eggs

• 265g condensed milk

• 45g butter

• 30g plain flour (can use GF flour instead)

• 1 tbsp baking soda

• Pinch salt

Method

• Add all ingredients to a blender and blend until mostly smooth but do not blend completely so the cakes haves more texture.

• Prepare a small baking tin (I used a 20x15cm glass tin) by greasing it with butter. Pour the batter and bake in a pre-heated oven at 180C for 35-45min until golden brown and set (do the knife test, it should come out clean). Remove from the oven and let it cool for at least half and hour before serving.

FAQS and Tips

• I love topping mi cornbread with brown butter honey. For this simply mix honey and warm brown butter in 50/50 ratio and then drizzle over your cake.