Easy Pan de elote
User Reviews
5
Easy Pan de elote
Description
This Pan de elote recipe combines yellow cornmeal and all-purpose flour with baking powder and salt to create a light batter. Eggs, butter, and milk add moisture and richness while kernels of corn impart bursts of sweet texture throughout the bread. The batter is poured into a prepared baking dish dusted with cornmeal and finished with a sprinkle of turbinado sugar to enhance the crust.
Baking at 375°F for about 30-35 minutes creates a golden, slightly crisp exterior while keeping the interior moist and tender. After cooling, the bread can be sliced and served as a side or snack.
The recipe notes provide guidance on storing pan de elote at room temperature for up to three days or refrigerated for a week, along with reheating instructions. It also allows for preparing the batter in advance and refrigerating before baking. Freezing fully baked or unbaked portions is possible with proper wrapping, maintaining quality up to three months.
Ingredients
- 270 g yellow cornmeal divided, 1-½ cups plus 1-½ tablespoons, Quaker brand
- 180 g all-purpose flour
- 150 g granulated sugar
- 1 tablespoon turbinado sugar , optional
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 8 oz whole milk
- 10 tablespoons butter melted, unsalted
- 2 tablespoons avocado oil or vegetable oil
- 2 large egg
- 10 ounces corn whole kernel, about 2 cups
Instructions
- Adjust the oven rack to the middle position and heat the oven to 375 degrees F. Grease the bottom and sides of a 9-inch square baking dish, then dust the dish with 1-½ tablespoons of cornmeal.
- In a large bowl, whisk flour, baking powder, salt, and remaining 1 cup cornmeal. In a second large bowl, whisk eggs, oil, melted butter, ¾ cup sugar, and vanilla (if using) until well combined. Whisk in the milk. Stir in the milk mixture into the flour mixture until just combined. Stir in kernel corn until just incorporated.
- Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Sprinkle turbinado sugar over the top. Bake until golden brown and a paring knife inserted in the center comes out clean, about 30 to 35 minutes. Let the Pan de Elote cool in the pan on a wire rack for 20 minutes. Run a paring knife between the Pan de Elote and the side of the pan. Remove pan de Elote from the pan and let cool on a rack for 20 minutes.
- Camila's Note: For this recipe for pan de elote, we prefer to leave the corn kernels whole for added texture, but you can blend them if you prefer a smoother consistency.
Notes
- Store pan de elote at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Reheat by bringing to room temperature or microwaving briefly until warm throughout.
- To make ahead, prepare the batter, refrigerate covered up to 24 hours, then bake as directed at 350°F for 35-40 minutes.
- Freeze fully cooled baked corn bread wrapped tightly in plastic and foil or in freezer-safe containers for up to 3 months.
- Thaw frozen bread overnight in the refrigerator, then reheat gently before serving.
User Reviews
Overall Rating
5
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