Mexican Corn Pie Pastel De Elote Recipes

PASTEL DE ELOTE (MEXICAN CORN CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
• Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
• Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
• Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
• Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
• Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.

MEXICAN CORN PIE (PASTEL DE ELOTE)

Steps:

• Grease a 10 inch pie plate generously with shortening.
• In a large bowl, beat eggs.
• Add remaining ingredients and stir until thoroughly mixed.
• Pour into pie plate and bake uncovered at 350 degrees for about one hour.
• The pie may be baked and kept in the refrigerator for up to 3 days.
• Reheat refrigerated pie at 350 degrees for about 20 minutes.
• The pie may also be frozen after baking and kept frozen for up to 3 months.
• Thaw and reheat at 350 degrees for about 20 minutes.

PASTEL DE ELOTE (MEXICAN CORN PIE)

Steps:

• # 1 Grease a 10 inch pie plate generously with shortening. # 2 In a large bowl, beat eggs. # 3 Add remaining ingredients and stir until thoroughly mixed. # 4 Pour into pie plate and bake uncovered at 350 degrees for about one hour. # 5 The pie may be baked and kept in the refrigerator for up to 3 days. # 6 Reheat refrigerated pie at 350 degrees for about 20 minutes. # 7 The pie may also be frozen after baking and kept frozen for up to 3 months. # 8 Thaw and reheat at 350 degrees for about 20 minutes.

TORTA DE ELOTE

Steps:

• Preheat the oven to 350°F.
• Grease a 9 x 13-inch glass baking dish with the melted butter. Using an electric mixer, beat the 12 tablespoons butter and the sugar until pale and fluffy. Add the egg yolks, one at a time, blending well after each addition. Set aside, still in the mixer bowl.
• Combine half of the corn kernels and half of the milk in a blender and puree to make a coarse creamy mixture. Transfer it to a large bowl. Repeat with the remaining corn and milk.
• Mix the flour, baking powder, and salt in a small bowl.
• Alternate adding the corn puree and the flour mixture to the butter mixture, mixing well after each addition. Transfer the mixture to a large bowl.
• Using a clean electric mixer, whip the egg whites on high speed to form stiff peaks. Gently fold the egg whites into the corn mixture. Transfer the batter to the prepared baking dish, and bake for 1 hour and 20 minutes, or until the top is golden brown and a tester inserted into the center comes out clean. Let the corn bread cool slightly. Then cut it into squares and serve warm.