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Recipe Category: Dessert
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Ingredients
Recipe for: Pan de Elote – Corn Bread
Serves 8 to 10
- 5 ears of corn, shucked (about 2 cups kernels)
- 3 tablespoons rice flour or all-purpose flour, plus extra for the pan
- 1½ teaspoons baking powder
- 5 eggs, at room temperature
- 1 (14-ounce) can condensed milk
- 1 cup crema or sour cream
- ½ teaspoon pure vanilla extract
- ½ cup (4 ounces) unsalted butter at room temperature, plus a little extra for the pan
Method
- Preheat the oven to 325°F
- Grease and flour a 9-inch cake pan
- Slice the kernels from the corn over a kitchen towel so they don’t fly all over the place
- Sift together the flour and the baking soda
- Put the eggs, condensed milk, crema, and vanilla in an electric blender or food processor and mix to combine
- Slice the butter into small pats, then add it to the blender
- Add the flour mixture and the corn kernels, then blend until it’s well incorporated (the mixture will not be completely smooth and that’s okay)
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes
- Let cool slightly, invert onto a wire rack, and allow to cool
- Cut into slices and enjoy warm or at room temperature
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