This is ain’t Southern cornbread, ya’ll. This is from waaaaaaay down south. In fact, each time I see this delicious Pan de Elote, or Mexican Sweet Corn Cake, I think of my days living of in Southern Mexico. There was a lady at the Mercado Pino Suarez in Villahermosa, Tabasco who would sell it. She used to tell me that I looked like her daughter. Her daughter must be a looker! LOL.
Pan de Elote, or Mexican Sweet Corn Cake, is soooo yummy! In Spanish, “pan” means “bread.” But, it’s not as dense. Many people refer to it as “pastel,” or “cake.” The confusion comes from the texture. It’s very moist. See all the wet ingredients we use to make it? Wetter is better.
I’ve often been accused of being a little corny. No, I didn’t major in “corn-ography” in college. 😉 Although, this is a corn-ographic picture. To make your Pan de Elote, or Mexican Sweet Corn Cake, you need white corn. The fresher, the better. If it’s not in season, you can use drained and rinsed canned corn or frozen corn, like me. White corn can be hard to find especially if it’s not in season. So, I’m using yellow corn instead. Remember: white is right, but yellow is mellow.
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I’m on a cast iron skillet kick. Love that you can put it in the oven, bake it, and take it from oven to table. Saves me time in the serving and how many dishes I have to clean.
NOTE: Since I’m using a large skillet, it didn’t rise as much. If you use a smaller and traditional baking pan, the finish product will rise more.
I love to eat it warm and with a dab of butter… Mmmmm! You can also let it cool down and serve it cold. There’s no wrong way to eat this yummy Mexican treat. With coffee in the morning or with a cup of hot chocolate, this Pan de Elote, or Mexican Sweet Corn Cake, is delicious. Hope you enjoy!
- 1 stick butter (divided)
- 1¾ cups of flour + 2 tablespoons flour (divided)
- 5 eggs
- 1 can (14 oz) sweetened condensed milk
- ½ cup evaporated milk
- 6 cups of corn (or 8 ears of corn, kernels removed)
- 2 tablespoons baking powder
- pinch of salt
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F.
- Butter the pan.
- Flour the pan using 2 tablespoons flour.
- Add remaining butter, eggs, sweetened condensed milk, evaporated milk, and half the corn to a blender.
- Blend until smooth.
- Add the remaining corn and blend.
- For more corn texture, blend slightly.
- For less corn texture, blend until smooth.
- In a bowl, add 1¾ cups of flour, baking powder, salt, and cinnamon.
- Stir to combine.
- Mix the corn mixture with the dry ingredients.
- Stir until well combined.
- Pour the batter into the pan.
- Bake for 45 minutes, or until a toothpick comes out clean.