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Pan de Elote/Pastel de Elote

This sweet Mexican corn cake may resemble your typical cornbread, but it's more like a dessert. It is perfectly sweetened and moist, with a cake-like consistency. You can enjoy it any time of the day!
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Prep Time 20 minutes
Cook Time 40 minutes
Cuisine Mexican
Servings 15 pieces

Equipment

  • 1 large blender
  • 1 large bowl
  • 1 9x13 baking pan

Ingredients
  

  • 240 g All purpose flour 2 cups
  • 2 TBS baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 stick unsalted butter soft, room temperature
  • 5 eggs
  • 14 oz condensed milk 1 can
  • 1/2 cup evaporated milk or regular milk
  • 1 1/2 TBS vanilla extract
  • 6 cups corn about 8 ears

Instructions
 

  • Preheat your oven to 350F.
    Lightly butter and flour the bottom and sides of your baking pan. Set aside.
    In a large bowl combine: flour, baking powder, cinnamon & salt. Use whisk to mix ingredients. Set aside.
    In a blender combine: Half of the corn, butter, eggs, both milks and vanilla.
    Blend on high for a few seconds. Add the remaining corn, blend for a few more seconds.
    Slowly add the corn mixture to the flour mixture. Mix with a whisk until well incorporated.
    Slowly pour the corn mixture into your prepared pan. Make sure the batter is even across the baking pan.
    Bake for 40-45 minutes.
    Let it cool down a little, cut it into squares.
    Drizzle some honey on top. Enjoy!

Notes

  • I bought 8 ears of corn and cut the corn off. It was about 6 cups.
  • If you're going to use canned corn, make sure you drain the water. 
  • The 9x13 pan worked well. If you decide to use a smaller pan, it will make the pieces much thicker. It also may alter the baking time. 
  • The longer you blend the wet ingredients, the smoother it will be. The shorter you blend, the more course it will be. It's preference. 
 
Keyword cake, mexican dessert, pan de elote, pan dulce