Mexican Cornbread

Mexican Corn Bread

Mexican Corn Bread

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

1. Preheat the oven to 325°F
2. Grease and flour a 9-inch cake pan
3. Slice the kernels from the corn over a kitchen towel so they don’t fly all over the place
4. Sift together the flour and the baking soda
5. Put the eggs, condensed milk, crema, and vanilla in an electric blender or food processor and mix to combine
6. Slice the butter into small pats, then add it to the blender
7. 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)
8. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes
9. Let cool slightly, invert onto a wire rack, and allow to cool
10. Cut into slices and enjoy warm or at room temperature