Pan de Elote
Quick answer
- Total time
- 65 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Corn kernels, blended with cream and eggs, flavor this Mexican cake, which is why it tastes of sweet corn rather than the gritty cornmeal of cornbread.
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The puree spreads color and corn flavor through every slice, and the butter and cream give a dense, moist crumb closer to pound cake than to an airy sponge.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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