Butter Flour Eggs Sweetened condensed milk Evaporated milk Vanilla Corn kernels Baking powder Pinch of salt Cinnamon
Preheat the oven and butter the pan. Add remaining butter, eggs, sweetened condensed milk, evaporated milk, vanilla, and corn to a blender. Blend until smooth. 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.
With coffee in the morning or with a cup of thick and rich champurrado, this Pan de Elote, or Mexican Sweet Corn Cake, is delicious.
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