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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
Cuisine: Mexican
Servings: 8
Calories: 264kcal


  • 1 stick butter divided
  • cups of flour + 2 tablespoons flour divided
  • 5 eggs
  • 1 can 14 oz sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1 tbsp vanilla
  • 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, vanilla, 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.


Pan de Elote freezes extremely well. Place in a sealable freezer bag. Remove as much as possible. Store for up to 6 months. 
In the fridge, pan de elote only last up to 7 days. 


Calories: 264kcal | Carbohydrates: 45g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 77mg | Potassium: 712mg | Fiber: 3g | Sugar: 9g | Vitamin A: 390IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 3mg