Pan de Elote (Mexican Sweet Corn Cake)

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!