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MexicanAuthentic Cuisine

Pan de Elote

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pan de Elote

Pan de Elote hails from the heart of Jalisco, where its sweet fragrance signals that a comforting treat is ready to be shared. This beloved corn cake is a staple of everyday cooking, often emerging from home ovens to grace tables with its simple yet satisfying presence. While it is not reserved for any specific occasion, its allure lies in its ability to transform ordinary days into moments of indulgence.

This cake is a harmonious blend of sweet corn and creamy condensed milk, resulting in a soft, tender crumb that crumbles just right under a fork. The butter enriches each bite, while a hint of salt balances the sweetness, making it a delight to savor. Serve it warm, perhaps with a dusting of powdered sugar or a dollop of cream, and let its uncomplicated charm shine.

Ingredients

  • 6ears of corn — kernels cut off, about 4 cups
  • 4eggs
  • 120 g (1/2 cup)butter — melted
  • 1 can (397 g)sweetened condensed milk
  • 120 g (1 cup)all-purpose flour
  • 2 tspbaking powder
  • 1/2 tspfine salt

Method

  1. Start by removing the husks and silk from 6 ears of corn. Using a sharp knife, carefully slice the kernels off the cob. Transfer the kernels to a blender.
  2. Add 4 eggs and 1 can (397 g) of sweetened condensed milk to the blender with the corn. Blend the mixture until it is thick and almost smooth, with just a few small corn pieces remaining for texture.
  3. Melt 120 g (1/2 cup) of butter in a small saucepan over low heat or in the microwave. Allow it to cool slightly, then pour it into the blender. Add 120 g (1 cup) of all-purpose flour, 2 tsp of baking powder, and 1/2 tsp of fine salt. Blend again until you achieve a loose, smooth batter.
  4. Preheat your oven to 180°C (350°F). Meanwhile, generously butter a baking tin, ensuring all sides and corners are coated to prevent sticking. Pour the batter into the prepared tin, using a spatula to level the top for even baking.
  5. Place the tin in the preheated oven. Bake until the center is set and the edges are golden brown, which will be indicated by a firm top and a slight pull away from the sides of the tin.
  6. Once baked, remove the tin from the oven and let the Pan de Elote cool completely in the tin. This cooling period allows the crumb to firm up, making it easier to cut.
  7. After cooling, carefully cut the Pan de Elote into squares. Serve with coffee, enjoying the sweet and comforting aroma that fills your kitchen.
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From the cookbook

Authentic Mexican Cuisine

This recipe is from Authentic Mexican Cuisine by Yassine Sbiti — the Mexican volume in the ComidaTime International Cuisines series.

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