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. But, not like cornbread at all!
Is it Cornbread?
It’s a cross between warm bread pudding, spoon bread and custard. It’s very moist and not dry and crumbly like some cornbread recipes I have eaten. 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.
Pan De Elote-Sweet Corn Cake
Ingredients
- 3 cups corn 2 large ears of corn
- 1/4 cup masa harina flour or all purpose flour
- 1 1/2 teaspoons baking powder
- 1/3 teaspoon salt
- 2 large eggs
- 1 cup sweetened condensed milk
- 4 tablespoons butter softened
- 1 teaspoon vanilla extract
- 1 cup shredded jack, chihuahua or Oaxaca cheese
Instructions
- Preheat oven to 350 degrees F. Spray or grease an 8–9 inch round cake pan or Mexican cazuela, set aside. If using a springform pam, line bottom with wax paper before locking spring. Sift together the flour, salt and baking powder, set aside.
- In the blender, add eggs, 1 c 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.
- Pour into prepared pan. Bake for 45 to 55 minutes or until center is firm and cake is golden brown around the edges. Then place cake 8 inches under the broiler for 1-2 minutes. Cool for 30 minutes before removing springform lock, from pan. Refrigerate for one hour before serving,
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I will be making this soon. Sounds delicious. Gracias Sonia.
Thank you! I am going to bake some this week!
Sonia, I can’t wait to make this pan de elote. I have traveled extensively throughout Mexico and have never tasted this dessert. On my recent trip last week to Puerto Vallarta I tasted it, and loved it.
It’s so delicious, especially when prepared with freh corn!
What kind of cheese is used in Monterrey? Is it like a Chihuahua brand, melting cheese?
Hi Alicia! Thanks for your question. Pan de elote is prepared in various ways. Not everyone adds cheese to the recipe. Some people like to use evaporated milk and sugar instead of sweetened condensed milk. It’s really a matter of choice and what you like. Sometimes queso fresco is used as opposed to a melting cheese. But queso chihuahua is a great melting cheese. I use what I may have on hand at the time. Soryy I could not answer your question more specifically.
Hi! I am currently have this in the oven for out Thanksgiving dinner later. I will be bringing it to my in-laws later this evening. Will it be better to wait until we get to her house, warm it up a little then add the remaining condensed milk on top so that it is served warm? Or will it taste just as good if I add the condensed milk when it comes out of the oven and just serve room temperature later? This is my first time make it 🙂
Sorry for all the typing errors! Currently have my toddler climbing all over me!
Sorry for the late response Kassandra, but just checking my emails on Thanksgiving. It is best to add the sweetened condensed milk right before serving. It can be served at room temperature as well.
OMG! I can’t believe that you have a recipe for Pan de Elote. I travel to Monterrey to visit family and my cousin always get me some. I will be making it soon. Thank you! Thank you!
You’re welcome, Mary!! Enjoy!