Pan De Elote Sweet Corn Cake Recipes
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.
Provided by Maggie Unzueta
Time 1h5m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 264 kcal, Carbohydrate 45 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 77 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
PASTEL DE ELOTE (MEXICAN CORN CAKE)
A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.
Provided by Elva_Adriana
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g
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