Easy Mexican Sweet Corn Cake (Pan de Elote)
shared by Nibblore Español
This Mexican sweet corn cake has a tender, moist crumb, a rich sweetcorn flavor, and a lightly golden top. Made mainly in a blender with everyday ingredients, it is ideal for breakfast, brunch, or an afternoon snack with coffee. Blending most—but not all—of the corn leaves small kernels throughout for extra texture without weighing down the batter. • Drain thawed sweetcorn thoroughly; excess water can make the center gummy. • Do not blend the mixture until completely smooth—the tiny pieces of corn improve both texture and flavor. • The corn cake is ready when a toothpick comes out with a few moist crumbs; waiting until it is completely dry can result in a less tender crumb. • You can replace fresh or frozen sweetcorn with 500 g canned sweetcorn kernels, thoroughly drained and patted dry with paper towels. • You can use the same amount of evaporated milk instead of whole milk for a richer dairy flavor. • If you do not have a 22 cm round pan, use a 20 cm square pan and begin checking for doneness after 42 minutes. Store the completely cooled corn cake in an airtight container in the refrigerator for up to 4 days. You can also freeze well-wrapped portions for up to 2 months; thaw them overnight in the refrigerator. To restore the soft texture, microwave each portion for 15 to 20 seconds or warm it in a 160°C oven for 8 minutes.
- Total time
- 65 min
- Servings
- 10
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 15 gunsalted butter, for greasing the pan
- 15 gall-purpose flour, for dusting the pan
- 500 gsweetcorn kernels, fresh or frozen and thawed
- 120 ggranulated sugar
- 3large eggs, at room temperature
- 120 gunsalted butter, melted and cooled slightly
- 180 mlsweetened condensed milk
- 80 mlwhole milk
- 1 tspvanilla extract
- 100 gall-purpose flour
- 2 tspbaking powder
- ½ tspfine salt
- ½ tspground cinnamon, for serving
- 1 tbsppowdered sugar, for serving
Instructions
- 1Preheat the oven to 175°C with a rack in the center. Grease a 22 cm round pan, 5 cm deep, with 15 g butter; dust it with 15 g flour, turning the pan to coat, then tap out the excess.
- 2Set aside 100 g of the sweetcorn kernels. Add the remaining 400 g to a blender with the sugar, eggs, melted butter, sweetened condensed milk, whole milk, and vanilla. Blend for 45 to 60 seconds, until creamy but still flecked with tiny pieces of corn.
- 3Whisk the 100 g flour, baking powder, and salt together in a large bowl. Pour in the blended mixture and whisk gently just until no pockets of dry flour remain. Fold in the reserved 100 g sweetcorn with a spatula.
- 4Pour the batter into the prepared pan and smooth the top. Bake at 175°C for 45 to 55 minutes, until the top is golden, the center springs back slightly when touched, and a toothpick inserted in the center comes out with moist crumbs but no wet batter. If the top is browning too quickly after 35 minutes, cover it loosely with foil.
- 5Let the corn cake rest in the pan for 20 minutes. Run a thin knife around the edge, carefully turn it out onto a wire rack, and leave it to cool for at least 30 minutes more so the crumb can set.
- 6Mix the powdered sugar with the cinnamon and dust it over the corn cake just before serving. Cut into 10 portions with a serrated knife and serve warm or at room temperature.