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Pan De Elote-Sweet Corn Cake

This sweet corn cake was inspired by my trip to Monterrey, Mexico during the fall of 2011.
Course Baking, Cake, Dessert
Cuisine Mexican
Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 35 minutes
Servings 8 Servings

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,