Mexican Cornbread (Pan de Elote)

A recipe for a cake that is extremely easy to make; perfect for an improvised last minute mexican dessert but do not get me wrong: what this dessert lacks in complexity, it does not lack in taste! In typical mexican fashion, this corn bread recipe needs no wheat flour; if you do not like condensed milk however, you can substitute it for whole milk with half a cup of white granulated sugar. Have all your ingredients ready before you start... this recipe goes fast!

| Yield: 6-8 portions | Preparation: | Baking time: | Total time: | | by:

Mexican Cornbread plate

The Pan de Elote


* 2 sticks of butter (200 g)
* 1 cup corn masa for tamales (Maseca with a little bit of water)
* 1 can Condensed Milk
* half cup (150 g) of sugar
* 2 teaspoons baking powder
* 5 eggs
* 8 large shelled corn ears (or 5 cups canned corn kernels)
* 1 teaspoon vanilla
* 1 teaspoon ground cinnamon (optional)
* 1/2 teaspoon salt


1) Mix the melted butter with the sugar, condensed milk, eggs, salt and cinnamon and beat for 6 minutes

2) Coarsely blend the corn in a blender or food processor and mix in the corn masa. (If using blender, liquefy the corn kernels with 3 of the eggs, that should be enough to make it easier for the blade to catch and liquefy the corn)

3) Preheat the oven to 375 ˚F (190 ˚C). Mix all ingredients together in a large bowl until perfectly smooth and pour into a greased and floured cake pan. The shape of the mold affects the baking time; a deeper mold will require more time, naturally. Bake 45 minutes or until done; one way of testing if the cake is ready is to poke it with a toothpick in the middle, and if the toothpick comes out clean your cake is ready.

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