Pan de Elote Mexicano (Mexican Sweet Corn Cake)
User Reviews
4.5
24 reviews
Excellent
Pan de Elote Mexicano (Mexican Sweet Corn Cake)
Report
This might look like a traditional all American cornbread but it’s far from it. This is more of a moist cake with the addition of corn, brown sugar, and sweetened condensed milk. The flavors remind me of a pineapple upside-down cake and a tres leches cake combined. It’s sweet, without being overly sweet.
Share:
Ingredients
- 1 tablespoon canola oil
- 2 15-ounce cans whole corn kernels, drained
- 1 14-ounce can sweetened condensed milk
- ½ cup butter softened
- 1/3 cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- vanilla ice cream optional
- honey optional
- ground cinnamon optional
Add to Shopping List
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9-inch iron skillet with 1 tablespoon of oil; set aside.
- In a blender combine corn and sweetened condensed milk. Cover and blend until kernels are partially chopped but small pieces remain; set aside.
- In a bowl beat the butter and brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy.
- Add vanilla, and eggs one at a time, beating well after each. Beat in corn mixture.
- In a small bowl combine flour, baking powder, and salt.
- Add flour mixture to corn mixture, beating just until combined.
- Pour batter into prepared iron skillet.
- Bake for 45 to 50 minutes or until a wooded toothpick inserted near the center comes out clean.
- Transfer to wire rack and cool for about 1 hour or to room temperature.
- Serve with ice cream, drizzled with honey, and sprinkle with cinnamon, if desired.
Notes
- Optional Variations:
- Optional Variations:
- Serve this skillet as a brunch appetizer or top with a scoop of vanilla ice cream, drizzled with honey, and sprinkle with ground cinnamon for a delicious dessert.
- Dairy-Free - Swap in vegan butter and oat, soy, or coconut-based sweetened condensed milk.
- Gluten-Free - As I stated above, I haven't tried using either a GF flour blend or masa harina in place of the wheat flour, but I *think* either should work. If you opt for a GF flour blend, make sure to let the batter rest for 30 minutes before baking to prevent a grainy texture.
- Add-Ins - Amp up the warmth by adding some ground cinnamon to the batter. You're also welcome to fold in orange zest for some citrusy zing.
Nutrition Information
Show Details
Calories
545kcal
(27%)
Carbohydrates
83g
(28%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Cholesterol
109mg
(36%)
Sodium
338mg
(14%)
Potassium
568mg
(16%)
Fiber
3g
(12%)
Sugar
53g
(106%)
Vitamin A
856IU
(17%)
Vitamin C
7mg
(8%)
Calcium
210mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 83g | 28% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 109mg | 36% |
| Sodium | 338mg | 14% |
| Potassium | 568mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 856IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 210mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
24 reviews
Excellent
Other Recipes
You'll Also Love
Budin De Pan (Mexican Bread Pudding Recipe)
South American, Mexican, Caribbean, Puerto Rican
5.0
(24 reviews)
