Pastel De Elote Corn Pie Recipes
MEXICAN CORN PIE (PASTEL DE ELOTE)
This can be served as a main luncheion dish or as a side dish for dinner. This is great with chilli, or enchilladas, or any mexican dish. Enjoy! Prep time is approximate.
Provided by keen5
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 10 inch pie plate generously with shortening.
- In a large bowl, beat eggs.
- Add remaining ingredients and stir until thoroughly mixed.
- Pour into pie plate and bake uncovered at 350 degrees for about one hour.
- The pie may be baked and kept in the refrigerator for up to 3 days.
- Reheat refrigerated pie at 350 degrees for about 20 minutes.
- The pie may also be frozen after baking and kept frozen for up to 3 months.
- Thaw and reheat at 350 degrees for about 20 minutes.
PAN DE ELOTE (MEXICAN SWEET CORN CAKE)
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
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
PASTEL DE ELOTE - CORN PIE
Number Of Ingredients 11
Steps:
- Mix corn meal, soda, salt, onion, garlic, corn, eggs, bacon drippings or oil, sour cream and chili peppers. Beat well. Spread 1/2 of the mixture in buttered 10-inch iron skillet or a 10-inch round baking pan. Sprinkle the cheese over the batter. Cover with remaining batter. Bake for 45 minutes at 350° until browned. Serve hot with butter.Note: This may be made ahead of time and reheated, wrapped in foil. It also takes well to freezing.
Nutrition Facts : Nutritional Facts Serves
PASTEL DE ELOTE (CORN PIE)
A friend at work is ask to bring this everytime we have a potluck, so this time she brought it and passed out a copy of the recipe. I thank her for being so nice to share.
Provided by RecipeMonster
Categories Mexican
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar.
- Add eggs 1 at a time.
- Add chiles, corn and cheese, mix well.
- Sift flour, corn meal, baking powder, and salt together.
- Add to corn mixture blending well.
- Pour into greased and floured 8x12 baking dish.
- Put dish in oven and reduce heat to 300 degrees.
- Bake for 1 hour.
Nutrition Facts : Calories 418.5, Fat 22.9, SaturatedFat 13.5, Cholesterol 138.4, Sodium 527.1, Carbohydrate 48.9, Fiber 1.9, Sugar 22.3, Protein 7.4
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