Pan De Elote Recipe

Picture this: a delightful corn custard adventure, where kernels and velvet combine to create a magical, golden bake that’s just perfect for those moments you need a little comfort with a touch of fabulous.

A sweet Mexican corn cake, Pan de Elote, blends fresh corn kernels with the rich texture of cornmeal and flour. I love how the combination of sugar, melted butter, and eggs creates a tender, moist crumb.

The subtle hint of vanilla adds a delightful aroma, making each bite irresistible.

Pan De Elote Recipe Ingredients

• Corn: Naturally sweet, adds moisture, fiber, and essential vitamins.
• Sugar: Sweetens the dish, providing a deliciously rich flavor.
• Butter: Adds richness and a tender crumb structure.
• Eggs: Provide structure, richness, and lift to the bread.
• Milk: Smooths the texture, adds moisture, and mild richness.

Pan De Elote Recipe Ingredient Quantities

• 4 ears of fresh corn (or 2 cups of corn kernels)
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

How to Make this Pan De Elote Recipe

1. Your oven should be preheated to 350°F (175°C) and a baking dish should be lightly greased or lined with parchment paper.

2. Remove the kernels from the fresh corn, or measure 2 cups of corn kernels if using frozen or canned corn.

3. Using a food processor or blender, puree the corn kernels until smooth. If you prefer a little more texture, don’t blend quite as long.

4. In a big mixing bowl, mix the flour, cornmeal, sugar, baking powder, and salt. Stir well to ensure that the baking powder and salt have been evenly mixed throughout.

5. In a separate bowl, combine the melted butter, eggs, milk, and vanilla extract. Whisk together until completely integrated. This mixture is very much a bowl of wet ingredients, and it’s quite crucial to get it all nicely incorporated before moving on to the next step.

6. Put together the wet mixture with the bowl of dry ingredients, and mix until just combined. Avoid overmixing to ensure a tender cornbread.

7. Incorporate the corn mixture, which has been blended, until it is evenly mixed in.

8. Transfer the batter to the baking dish you’ve prepped, and smooth the top with a spatula.

9. In the preheated oven, bake for 35-40 minutes. You’re looking for golden edges and a clean toothpick when you insert it into the center.

10. Take it out of the oven and allow it to cool for a short time before cutting into it. This is so good as a side dish, and also just by itself, that if I had more restraint I’d serve it to guests instead of eating the whole pan myself!

Pan De Elote Recipe Equipment Needed

1. Oven
2. Baking dish
3. Parchment paper (optional)
4. Food processor or blender
5. Mixing bowl (large)
6. Mixing bowl (medium/small)
7. Whisk
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Knife (for removing corn kernels)
12. Toothpick (for testing doneness)

FAQ

• Can I use canned corn instead of fresh corn?Absolutely, canned corn can be utilized. Drain it thoroughly before incorporating it into your dish. Approximately 2 cups of corn kernels are required.
• Can I substitute the all-purpose flour with a gluten-free option?Definitely, you can substitute the all-purpose flour for a gluten-free all-purpose flour blend. The texture may differ a small amount.
• What type of cornmeal is best for Pan de Elote?Cornmeal ground to a fine consistency yields a smoother texture, but cornmeal of a medium grind can be used for a bit more texture.
• Can I reduce the sugar amount?You can certainly cut back on the sugar if you would prefer a bread that isn’t as sweet. Try using 1/4 cup instead of 1/2 cup.
• Can this recipe be made ahead of time?Indeed, Pan de Elote can be prepared beforehand. Keep it in a secure container in the fridge, and it will last well for up to three days.
• Can I use margarine instead of butter?Margarine may be used, but its flavor might vary a tad from what you’d get with butter. Using butter instead imparts a richer taste.
• What can I serve with Pan de Elote?On its own, it is so good. With a dollop of whipped cream or a scoop of vanilla ice cream, it is even better. It is an agreeable companion with coffee or tea.

Pan De Elote Recipe Substitutions and Variations

If you need to substitute for fresh corn, you can use canned corn (drained) or frozen corn (thawed) instead.
For the all-purpose flour: If a gluten-free version is needed, substitute with a gluten-free flour blend.
Use masa harina for a slightly different texture and flavor, when making the cornmeal.
As the sweetener: Use honey or agave syrup, reducing the amount to about 1/3 cup to get the right level of sweetness.
For the milk: Use almond milk or coconut milk for a dairy-free option.

Pro Tips

1. For extra flavor and a bit of freshness, consider adding a pinch of freshly chopped herbs such as chives or cilantro to the batter before baking.

2. To enhance the texture and flavor, fold in 1/2 cup of grated cheddar cheese or crumbled feta into the corn mixture before adding it to the batter.

3. If using frozen corn, thaw and drain it well to avoid adding extra moisture to the batter, which could affect the baking texture.

4. For a touch of warmth, add a pinch of cinnamon or a small amount of finely chopped jalapeño pepper to the batter for a sweet and spicy twist.

5. Consider serving the cornbread with a drizzle of honey or a dollop of butter to complement its natural sweetness when serving as a side dish.