Pan de Elote (Mexican Sweet Corn Cake) Recipe
Pan de Elote (Mexican Sweet Corn Cake)
Soft, moist, and naturally sweet — perfect with coffee or tea.
Servings 8
Ingredients
- 2 cups corn kernels (fresh or frozen, thawed)
- 3 eggs
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 cup milk
- 1 cup self‑raising flour
- Pinch of salt
Instructions
- Preheat oven to 175 °C (350 °F). Grease a 20 cm (8‑inch) square pan.
- Blend corn, eggs, sugar, butter, and milk until smooth.
- Pour into a bowl, fold in flour and salt until just combined.
- Pour batter into pan, bake 35–40 min until set and lightly golden.
- Cool before cutting into squares.