Teresa's Recipes
Pan de Elote
Pan de Elote is a beloved traditional Mexican sweet cornbread, celebrated for its moist texture and rich, sweet corn flavor. This delightful treat is often enjoyed at festive gatherings, family meals, or simply as a comforting snack. Its golden hue and sweet aroma echo the warmth of Mexican kitchens, making it an irresistible addition to any table. Serve it warm with a pat of butter or a drizzle of honey for an extra indulgence!
Ingredients
- 2 cups, fresh or canned (drained) Sweet corn
- 1 cup All-purpose flour
- 1 cup Sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 3 large Eggs
- 1/2 cup Milk
- 1/2 cup, melted Unsalted butter
- 1 teaspoon Vanilla extract
Dietary Notes
- Servings: 9
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 220
- Fat: 10g
- Carbs: 31g
- Protein: 4g
- Sodium: 150mg
- Sugar: 15g
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish with butter or cooking spray.
- In a blender or food processor, blend the sweet corn until smooth. If using fresh corn, you can also leave some texture for added crunch.
- In a large mixing bowl, whisk together the corn puree, flour, sugar, baking powder, salt, melted butter, milk, eggs, and vanilla extract. Mix thoroughly until all ingredients are well incorporated and the batter is smooth.
- Pour the batter into the greased baking dish and smooth the top with a spatula to ensure even baking.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean, and the top is lightly golden.
- Remove from the oven and let it cool in the pan for about 10 minutes before slicing into squares. Serve warm, optionally with a pat of butter or a drizzle of honey.
Tips
- For a richer flavor, substitute half of the milk with coconut milk.
- Add a pinch of cinnamon for a warm spice note or fold in some shredded cheese for a savory twist.
- Pan de Elote pairs beautifully with a cup of coffee or a scoop of vanilla ice cream.