One of the main features of pan de elote is its different textures and flavors. As it bakes, the corn rises to the top and the cheese settles to the bottom, creating a delicious sweet and savory dessert.
During my last trip to Mexico in 2011, one of the foods I really wanted to try was pan de elote. This sweeter version of cornbread is a cross between warm bread pudding and custard. Made with a few simple ingredients, it's a classic, and delicious, Mexican dessert.
Since I was visiting during the month of December, I now associate this cake with the holidays. I really enjoy dessert recipes that can all be added to the blender and be pretty much done. This is a dessert recipe that I will prepare often!
Ingredients
- 2 1/2 cups corn (use fresh corn if possible)
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1/3 teaspoon salt
- 2 jumbo eggs
- 14 ounce can sweetened condensed milk
- 4 tablespoons butter softened
- 1/2 teaspoon vanilla
- 1 cup jack cheese shredded
- Red sugar sprinkles optional
Directions
- Preheat oven to 350º F. Spray or grease an 8-inch cake pan and set aside. Sift together the flour, salt and baking powder, and set aside.
- In the blender, add eggs, 1/2 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. Cool for 30 minutes before removing from pan.
- Pour the remaining sweetened condensed milk over the cake and sprinkle with colored sugar.
Chef Notes
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