Pan De Elote Recipes

PAN DE ELOTE (MEXICAN SWEET CORN CAKE)

Pan de Elote (Mexican Sweet Corn Cake) image

There's no wrong way to eat Pan de Elote, or Mexican Sweet Corn Cake. As a treat with your morning coffee or for dessert, every bite is absolutely delicious.

Provided by Maggie Unzueta

Time 1h5m

Number Of Ingredients 10

Ingredients

1 stick butter (divided)
1¾ cups of flour + 2 tablespoons flour (divided)
5 eggs
1 can (14 oz sweetened condensed milk)
1/2 cup evaporated milk
1 tbsp vanilla
6 cups of corn (or 8 ears of corn, kernels removed)
2 tablespoons baking powder
pinch of salt
1 teaspoon cinnamon

Steps:

Preheat oven to 350 degrees F.
Butter the pan.
Flour the pan using 2 tablespoons flour.
Add remaining butter, eggs, sweetened condensed milk, evaporated milk, vanilla, and half the corn to a blender.
Blend until smooth.
Add the remaining corn and blend.
For more corn texture, blend slightly.
For less corn texture, blend until smooth.
In a bowl, add 1¾ cups of flour, baking powder, salt, and cinnamon.
Stir to combine.
Mix the corn mixture with the dry ingredients.
Stir until well combined.
Pour the batter into the pan.
Bake for 45 minutes, or until a toothpick comes out clean.

Nutrition Facts : Calories 264 kcal, Carbohydrate 45 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 77 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

PAN DE ELOTE FACIL (EASY CORN BREAD)

Pan de Elote Facil (Easy Corn Bread) image

An easy Mexican cake made with fresh sweet corn kernels and store-bought pancake mix. It's sweet--Mexicans enjoy it as a dessert with warm honey on top.

Provided by EnedinaV

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 55m

Yield 16

Number Of Ingredients 6

Ingredients

2 cups fresh sweet corn kernels
1 cup milk
1 cup butter, melted and cooled
1 cup white sugar
4 eggs
2 cups pancake mix, sifted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
Combine corn, milk, butter, sugar, and eggs in a blender; blend until smooth. Pour mixture into a bowl; stir in pancake mix until batter is well blended. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 235.7 calories, Carbohydrate 26.1 g, Cholesterol 78.2 mg, Fat 13.4 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 347.3 mg, Sugar 13.3 g

PAN DE ELOTE

Pan De Elote image

The Spanish name for "bread of corn". A delicious, hearty bread that's great for casual entertaining.

Provided by peppermintkitty

Categories Breads

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup margarine
1/4 cup sugar
4 eggs
1 (17 ounce) can cream-style corn
1 (4 ounce) can chopped green chilies, drained
1/2 cup shredded monterey jack cheese
1/2 cup shredded mild cheddar cheese
1 cup flour
1 cup cornmeal
4 teaspoons baking powder
1/2 teaspoon salt

Steps:

Beat margarine and sugar until light and fluffy.
Blend in eggs.
Stir in corn, chilies, Monterey jack and cheddar cheese.
Add combined dry ingredients mixing just until moistened.
Pour into greased and lightly floured 12x8-inch baking dish.
Bake at 325 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean.
Serve warm.

Nutrition Facts : Calories 379.5, Fat 19.3, SaturatedFat 5.7, Cholesterol 119.5, Sodium 755, Carbohydrate 43.2, Fiber 2.5, Sugar 9.3, Protein 10.9

PAN DE ELOTE

Pan de Elote image

As weird as it may sound, whenever I think of these, I think of the trunk of a car. You see, parked around the streets of Mexico City are numerous cars filled with towers of corn breads. Their trunks are open and there is a cardboard sign announcing the delicacies for sale. This particular recipe takes only a few minutes to prepare (plus baking time, of course) and the result is very tasty and moist. Enjoy a slice with a cup of cold milk or coffee.

Yield serves 8 to 10

Number Of Ingredients 8

Ingredients

5 ears of corn, shucked (about 2 cups kernels)
3 tablespoons rice flour or all-purpose flour, plus extra for the pan
1 1/2 teaspoons baking powder
5 eggs, at room temperature
1 (14-ounce) can condensed milk
1/3 cup crema or sour cream
1/2 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter at room temperature, plus a little extra for the pan

Steps:

Preheat the oven to 325°F. Grease and flour a 9-inch cake pan.
Slice the kernels from the corn over a kitchen towel so they don't fly all over the place.
Sift together the flour and the baking soda. Put the eggs, condensed milk, crema, and vanilla in an electric blender or food processor and mix to combine. Slice the butter into small pats, then add it to the blender. Add the flour mixture and the corn kernels, then blend until it's well incorporated (the mixture will not be completely smooth and that's okay).
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly, invert onto a wire rack, and allow to cool. Cut into slices and enjoy warm or at room temperature.

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