Easy Pan de elote
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.
Ingredients
- 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.
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 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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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