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Pan de Elote (Mexican Sweet Corn Cake)

Soft, moist, and naturally sweet — perfect with coffee or tea.
Course Baking
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
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.