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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pan de Elote (Mexican Corn Cake) Recipe

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This recipe for Pan de Elote (Mexican Corn Cake) is from Laura's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nonstick cooking spray or butter, for greasing pan
4 cups frozen corn kernels, thawed and divided
4 large eggs
1 (14-ounce) can sweetened condensed milk
½ cup unsalted butter, room temperature
¼ cup milk
6 tablespoons flour
1 tablespoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
Directions:
Directions:
1. Preheat the oven to 350°F.

2. Coat a 9×13-inch baking pan with nonstick cooking spray or grease with butter. Set
aside.

3. To a large blender, add 3 ¾ cups of the corn kernels, eggs, sweetened condensed
milk, butter, milk, flour, baking powder, vanilla extract, and salt. Blend until mostly
smooth.

4. Add the remaining ¼ cup of corn kernels and give the batter one last pulse to
combine.

5. Pour the wet batter into the prepared baking pan and bake for 35-40 minutes, or
until golden brown.

6. Remove from oven and let cool for 30 minutes before serving.
Personal Notes:
Personal Notes:
The first time I made it, I took it out of the oven at 30 minutes; edges were a bit crispy.

 

 

 

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