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0 from 24 votes

Pan de Elote Mexicano (Mexican Sweet Corn Cake)

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.

Prep Time
8 mins
Cook Time
8 mins
Total Time
58 mins
Servings: 8 servings
Calories: 545 kcal
Course: Dessert
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Grease a 9-inch iron skillet with 1 tablespoon of oil; set aside.
  3. In a blender combine corn and sweetened condensed milk. Cover and blend until kernels are partially chopped but small pieces remain; set aside.
  4. In a bowl beat the butter and brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy.
  5. Add vanilla, and eggs one at a time, beating well after each. Beat in corn mixture.
  6. In a small bowl combine flour, baking powder, and salt.
  7. Add flour mixture to corn mixture, beating just until combined.
  8. Pour batter into prepared iron skillet.
  9. Bake for 45 to 50 minutes or until a wooded toothpick inserted near the center comes out clean.
  10. Transfer to wire rack and cool for about 1 hour or to room temperature.
  11. 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

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

% 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.