During my last trip to Monterrey, Mexico in 2011, one of the dishes I really wanted to try was pan de elote (Mexican sweet corn cake). It is a sweeter version of a cornbread. It’s a cross between warm bread pudding and custard. Made with simple and few ingredients, the results for this Mexican dessert are delicious. Because I was visiting during the months of November and December, I now associate this corn cake with the holidays, but really the best time to prepare it is when corn is in season! I really enjoy dessert recipes that come together easily. For this recipe, you basically add all of the ingredients to the blender and you are pretty much done. I know this is a recipe that I will prepare often. And not just for the holidays.
Yields up to 8 servings
2½ cups corn, fresh (you can use frozen, just make sure it’s defrosted)
3 tablespoons flour
1 teaspoon baking powder
1/3 teaspoon salt
2 jumbo eggs
14 ounce can sweetened condensed milk
4 tablespoons butter, softened
1/2 teaspoon vanilla
1 cup shredded jack cheese
Red sugar sprinkles, optional
1. Preheat oven to 350ºF. Spray or grease an 8–9 inch round cake pan, set aside. Sift together the flour, salt and baking powder, set aside.
2. In the blender, add eggs, 1/2 of the condensed milk, butter, vanilla and cheese. Pulse to combine. Add in the flour mixture and corn and pulse a few more times. The batter will be lumpy.
3. Pour into prepared pan. Bake for 45 to 55 minutes or until center is firm and cake is golden brownaround the edges. Cool for 30 minutes before removing from pan. Pour the remaining sweetened condensed milk over the cake or you can serve as is.
Sometimes I like to use my round spring form pan to prepare this recipe.
During the holidays, I like to add some sprinkles!