Pan de Elote

The classic Mexican pan de elote combines sweet cornbread with fresh corn kernels. Serve it for afternoon snacks or breakfast.

For more cornbread recipes, check out our Cornmeal Muffins, Cornbread Muffins, Brazilian Cornbread with Guava, Brazilian Cornbread Bundt Cake with Guava Glaze, Blueberry Cornbread Muffins, and Pumpkin Cornbread Muffins.

How to Make Pan de Elote

Note: The full instructions are provided in the recipe card below.

Preheat oven and prepare baking pan.

In one bowl, whisk dry ingredients.

In another bowl, whisk wet ingredients.

Combine wet and dry ingredients until just combined, then fold in corn.

Pour batter into pan, smooth the top, and sprinkle with sugar.

Bake until golden brown and a knife inserted in the center comes out clean.

Let cool in the pan for 20 minutes, then cut and serve.

 Watch Recipe Video

Camila's Tips & Variations

• For this recipe, we kept the corn kernels whole for texture, but you can blend them if you want it smoother.
• Cut the Mexican Sweet Cornbread into individual slices or squares before freezing. This will make it easier to thaw and reheat.
• If you're freezing a whole cake, be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.
• Label the bag or container with the date and contents. This will help you keep track of how long it's been frozen.

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Recipe

Easy Pan de elote

by Camila Benitez

Pan de elote, or Mexican cornbread, is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Typically, it is prepared by blending fresh corn kernels with flour, eggs, butter, and sugar or sweetened condensed milk, resulting in a moist and subtly sweet flavor.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Bread

Cuisine Mexican

Servings 9

Calories 319 kcal

Equipment

• 9-inch Baking Dish
• Mixing Bowls
• Whisk
• Rubber spatula

Ingredients

  

1x2x3x

• ▢ 270 g (1-½ cups plus 1-½ tablespoons) Quaker Yellow Cornmeal divided
• ▢ 180 g (1-½ cups) all-purpose flour
• ▢ 150 g (¾ cup) granulated sugar
• ▢ 1 tablespoon Turbinado sugar , optional
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon kosher salt
• ▢ 8 oz (1 cup) whole milk
• ▢ 10 tablespoons unsalted butter , melted
• ▢ 2 tablespoons avocado oil or vegetable oil
• ▢ 2 large eggs
• ▢ 10 ounces (about 2 cups) whole kernel corn

Instructions

 

• Adjust the oven rack to the middle position and heat the oven to 375 degrees F. Grease the bottom and sides of a 9-inch square baking dish, then dust the dish with 1-½ tablespoons of cornmeal.
• In a large bowl, whisk flour, baking powder, salt, and remaining 1 cup cornmeal. In a second large bowl, whisk eggs, oil, melted butter, ¾ cup sugar, and vanilla (if using) until well combined. Whisk in the milk. Stir in the milk mixture into the flour mixture until just combined. Stir in kernel corn until just incorporated.
• Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Sprinkle turbinado sugar over the top. Bake until golden brown and a paring knife inserted in the center comes out clean, about 30 to 35 minutes. Let the Pan de Elote cool in the pan on a wire rack for 20 minutes. Run a paring knife between the Pan de Elote and the side of the pan. Remove pan de Elote from the pan and let cool on a rack for 20 minutes.
• Camila's Note: For this recipe for pan de elote, we prefer to leave the corn kernels whole for added texture, but you can blend them if you prefer a smoother consistency.

Watch how to make it

Notes

How to Store & Re-Heat

Pan de elote can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. For reheating, either bring it to room temperature or microwave for 5 to 10 seconds until warm throughout.

How to Make-Ahead

To make pan de elote ahead of time, simply follow the recipe as directed, but do not bake the cornbread. Instead, pour the batter into a greased baking pan and cover it tightly with plastic wrap.

Refrigerate the batter for up to 24 hours. When you are ready to bake the cornbread, preheat your oven to 350 degrees Fahrenheit. Bake the cornbread for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

How to Freeze

To freeze pan de elote, let it cool completely. Then, tightly wrap it first in plastic wrap and then double-wrap it in foil or place it in a freezer-safe bag or container.

It can be frozen for up to 3 months. When you're ready to eat it, thaw it overnight in the refrigerator. To reheat, follow the heating instructions provided above.

 

Nutrition

Nutrition Facts

Easy Pan de elote

Amount per Serving

Calories

319

% Daily Value*

Fat

 

19

g

29

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

6

g

Cholesterol

 

78

mg

26

%

Sodium

 

286

mg

12

%

Potassium

 

133

mg

4

%

Carbohydrates

 

34

g

11

%

Fiber

 

1

g

4

%

Sugar

 

18

g

20

%

Protein

 

5

g

10

%

Vitamin A

 

493

IU

10

%

Vitamin C

 

1

mg

1

%

Calcium

 

124

mg

12

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.