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.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
- 1 stick butter divided
- 1¾ cups of flour + 2 tablespoons flour divided
- 5 eggs
- 1 can 14 oz sweetened condensed milk
- 1/2 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.