Pan de Elote (Mexican Sweet Corn Cake)

There’s no wrong way to eat Pan de Elote, or Mexican Sweet Corn Cake. As a treat with your morning coffee or for dessert, every bite is absolutely delicious.

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Three thick, golden cornbread squares—reminiscent of pan de elote—are stacked on a white plate, with a pat of melting butter on top. The texture looks moist and crumbly, and a baking pan is blurred in the background.

Pan de Elote is a sweet Mexican corn cake that’s soft, moist, and full of fresh corn flavor.

This traditional dessert is popular throughout Mexico and is often enjoyed with cafe de olla or as an afternoon treat.

The texture is somewhere between cornbread and cake, making it comforting, rich, and completely delicious.

🌽 Ingredients

Butter
All purpose flour
Eggs
Sweetened condensed milk
Evaporated milk
Vanilla extract
6 cups of corn kernels – either fresh or frozen
Baking powder
Salt
Cinnamon

✏️ Notes

Many people refer to it as “pastel,” or “cake.” You will also hear it referred to as “Pastel de Elote.”
I used only 1 tablespoon of baking powder in the pictures. The recipe calls for 2 tablespoons since most people like it thicker.
The beauty of this recipe is that it uses pantry ingredients. However, if you don’t have any evaporated milk, substitute for regular milk. Half and half is ok, but I would not recommend using heavy whipping cream.

👩🏼‍🍳 Instructions

Four-step collage: greasing a baking pan with butter, dusting it with flour, slicing corn kernels off a cob, and blending corn, eggs, vanilla, and other ingredients in a blender.

Preheat the oven and prepare the baking pan by greasing it with butter and lightly coating it with flour. Or use parchment paper.
Add butter, eggs, sweetened condensed milk, evaporated milk, vanilla, and half of the corn to a blender or food processor.
Blend until smooth and creamy.
Add the remaining corn and blend again until you reach your desired texture. Blend less for a chunkier texture or longer for a smoother cake.

A four-step collage shows making cornbread: mixing corn into flour, stirring batter, pouring batter into a pan, and testing the baked cornbread with a toothpick on a cooling rack.

In a large bowl, combine the flour, baking powder, salt, and cinnamon.
Stir the dry ingredients together until evenly mixed.
Pour the corn mixture into the bowl with the dry ingredients.
Fold until everything is fully combined and no dry flour remains.
Pour the batter into the prepared baking dish.
Bake until golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool slightly before slicing and serving.

A skillet of golden pan de elote, partly sliced into squares. One square has butter melting on top, with a butter knife resting beside it. A striped cloth is visible at the edge of the skillet.

🫙 Storing Instructions

Store leftovers covered in the refrigerator for up to 7 days in an airtight container. To freeze, place slices in a freezer-safe bag and remove as much air as possible. Freeze for up to 6 months. Thaw overnight in the refrigerator before serving.

🙋🏻‍♀️ FAQs – Frequently Asked Questions

Is Pan de Elote the same as cornbread?

No. Pan de Elote is sweeter, softer, and more cake-like than traditional cornbread.

Can I use canned or frozen corn?

Yes. Frozen or canned corn can work if fresh corn is unavailable.

Why is my Pan de Elote dense?

Overmixing the batter or blending the corn too much can create a denser texture.

How to make it in a skillet?

Reduce the baking powder to 1 tablespoon and follow the rest of the instructions and ingredients.

A stack of three golden, crumbly cornbread squares, reminiscent of pan de elote, sits on a white plate with a pat of melted butter on top. In the background, a pan of more cornbread is softly blurred.

🍰 More Mexican Desserts

The sweet corn flavor and soft texture make it perfect for breakfast, dessert, or an afternoon snack. Serve pan de elote warm with coffee or champurrado. You can enjoy it chilled straight from the fridge for an easy homemade treat.