PAN DE ELOTE FACIL (EASY CORN BREAD)
An easy Mexican cake made with fresh sweet corn kernels and store-bought pancake mix. It's sweet--Mexicans enjoy it as a dessert with warm honey on top.
Provided by EnedinaV
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Combine corn, milk, butter, sugar, and eggs in a blender; blend until smooth. Pour mixture into a bowl; stir in pancake mix until batter is well blended. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 26.1 g, Cholesterol 78.2 mg, Fat 13.4 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 347.3 mg, Sugar 13.3 g
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
PAN DE ELOTE
The Spanish name for "bread of corn". A delicious, hearty bread that's great for casual entertaining.
Provided by peppermintkitty
Categories Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Beat margarine and sugar until light and fluffy.
- Blend in eggs.
- Stir in corn, chilies, Monterey jack and cheddar cheese.
- Add combined dry ingredients mixing just until moistened.
- Pour into greased and lightly floured 12x8-inch baking dish.
- Bake at 325 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean.
- Serve warm.
Nutrition Facts : Calories 379.5, Fat 19.3, SaturatedFat 5.7, Cholesterol 119.5, Sodium 755, Carbohydrate 43.2, Fiber 2.5, Sugar 9.3, Protein 10.9
MEXICAN CORNBREAD/PAN DE ELOTE
This is authentic mexican cornbread. In mexico the cornbread has much more of sweeter taste. i use the recipe when kids request it I got this from mother n law that lives in Mexico. Hope you enjoy.
Provided by roxsand
Categories Quick Breads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend all ingredients together in blender. In a square baking pan lay out parchment paper and layout the blend of ingredients in baking pan. Bake 180 for 20-25 minutes.
Nutrition Facts : Calories 784.3, Fat 43.1, SaturatedFat 25.1, Cholesterol 250.8, Sodium 750.9, Carbohydrate 87, Fiber 4.5, Sugar 39.1, Protein 16
SAVORY PEPITA PAN DE ELOTE (MEXICAN CORNBREAD) WITH CHARRED POBLANO BUTTER RECIPE BY TASTY
Inspired by the classic Mexican sweet treat pan de elote, this cornbread is vastly different from traditional American cornbread, with its fluffy, cake-like texture that is normally very sweet and light. This gluten-free, savory version of pan de elote is studded with toasted pepitas (pumpkin seeds) for added texture and excitement. In a non-traditional twist, this holiday side is served with a smoky, salty, buttery spread made from charred poblano peppers and salty Cotija cheese.
Provided by Tasty
Categories Bakery Goods
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the charred poblano butter: Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper or aluminum foil.
- Place the poblanos on the prepared baking sheet, spacing evenly. Roast the peppers, using tongs to rotate every 10 minutes, until the peppers are well-charred and browned all over, about 30 minutes total. Immediately transfer the poblanos to a medium bowl and cover with plastic wrap. Let the peppers steam for 10-15 minutes to loosen the skins.
- Remove a pepper from the bowl and re-cover the remaining peppers. Use your hands (wear gloves if you have sensitive skin) to peel off the charred skin and discard, along with the seeds. Place the pepper flesh into a separate bowl and repeat with the remaining peppers. Do not rinse the peppers to remove the seeds or skin; it will wash away that charred flavor. Let the peppers cool.
- Transfer the poblanos to a food processor, along with the butter, Cotija cheese, cilantro, salt, lime zest, and lime juice. Process on high speed until completely smooth. Season with more salt and lime juice to taste if needed, then transfer to an airtight container and cover. Set aside at room temperature if using the same day, or refrigerate for up to 2 weeks.
- Make the pepita pan de elote: Reduce the oven temperature 350˚F (180˚C). Line an 8-inch round cake pan with parchment paper and grease with nonstick spray.
- Add the corn kernels and crema Mexicana to a food processor and process on high speed until creamy, yet chunky in texture, about 30 seconds.
- In a medium bowl, whisk together the masa harina, baking powder, and salt.
- In a large bowl, use an electric hand mixer on high speed to cream the butter until soft, about 30 seconds. Add the sugar and egg yolks and continue beating until fluffy, about 1 minute. Add the corn mixture and beat to combine. Add the dry ingredients and mix on low speed until just combined, then mix in the pepitas until just incorporated.
- In a separate medium bowl, use the hand mixer with clean, dry beaters to whip the egg whites until they hold stiff, glossy peaks, 1-2 minutes.
- Add about ¼ of the egg whites at a time to the corn batter and gently fold with a rubber spatula, taking care not to deflate the egg whites, until just incorporated.
- Pour the batter into the prepared pan and use a spatula to smooth the top.
- Bake the pan de elote for about 40 minutes, until a wooden toothpick inserted into the center of the cake comes out clean and the edges of the cake are golden brown. Remove from the oven and let cool completely.
- Serve the pepita pan de elote with the charred poblano butter alongside.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 26 grams, Fat 12 grams, Fiber 2 grams, Protein 8 grams, Sugar 7 grams
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- Preheat oven at 350 (180) degrees. Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 1/2-inch round pans. Set aside.
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 5 cups of kernels.
- In a mixing bowl cream the butter using and electric hand mixer. Add sugar, egg yolks and continuing beating. Then mix in the corn mixture, baking powder and flour.
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