Pan de Elote

Quick answer

Total time: 65 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Pan de elote blends corn kernels with heavy cream and eggs, then folds that mixture into a butter cake batter baked in a loaf pan.

If frozen corn is used, thaw it completely, press out excess liquid, and measure it after draining so the batter ratio does not change. Pulse the corn, cream, and eggs only until large kernels are nearly gone, avoiding enough blending to make the mixture warm or foamy. In a separate bowl, beat softened butter and sugar until lighter, then add the corn mixture in several portions and scrape the bowl between additions. Sift in the flour, baking powder, and salt, folding from the bottom only until no dry streaks remain. Pour the batter into the parchment-lined pan and level the surface so the center and edges bake at a consistent depth. Keep the oven closed while the middle is setting. The cake is ready when the top is golden and a skewer comes out without wet batter. Let it cool briefly in the pan before lifting it out. Corn blended directly into the batter distributes its color and flavor through the slice, while the butter and cream produce a dense, tender crumb rather than an airy sponge.

Ingredients

servings

IngredientAmountUnit

corn kernels280 gg

unsalted butter80 gg

sugar90 gg

eggs2 piecepiece

all-purpose flour95 gg

baking powder6 gg

heavy cream80 mlml

salt2 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Preheat the oven fully to 175°C and press parchment snugly into the loaf pan so the sides release cleanly.

If using frozen corn, thaw it completely, squeeze out excess moisture, and measure it after draining.
2

Prep

Add 280 g corn kernels, 80 ml heavy cream, and 2 eggs to a blender.

Blend in short bursts until mostly smooth, stopping before the mixture becomes foamy or warm from overblending.
3

Season

Beat 80 g softened unsalted butter with 90 g sugar until the mixture looks lighter and slightly fluffy.

Add the corn base in two or three additions, scraping the bowl so the batter stays even.
4

Season

Sift in 95 g all-purpose flour, 6 g baking powder, and 2 g salt.

Fold with a spatula from the bottom of the bowl, stopping as soon as no dry flour streaks remain.
5

Heat

Pour the batter into the prepared pan and level the top with a spatula so it bakes evenly.

Bake at 175°C for 40 to 45 minutes, avoiding repeated oven opening while the center sets.
6

Step

Remove the cake when the top is golden and a skewer comes out without wet batter attached.

Cool it in the pan for 20 minutes, then lift it out by the parchment.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Corn kernels are blended with cream and eggs directly into the butter batter
Finish cue: Remove the cake when the top is golden and a skewer comes out without wet batter attached.
Avoid this: If using frozen corn, thaw and drain well to avoid a watery batter.