Yields:
16 serving(s)
Prep Time:
10 mins
Total Time:
55 mins
Jump to recipeThis wonderfully sweet Mexican cornbread is very different from the cornbread baked in a cast-iron skillet. Pan de elote (meaning "bread" and "corn" in Spanish) has whole corn kernels blended with sweetened condensed milk and other classic baking ingredients to make a sweet, spongy, moist cornbread that's begging to be slathered with butter. It doesn't have very much flour, leading to a cornbread that stays tender for days! Serve it plain to pair well with anything on your Thanksgiving menu, or dust it with powdered sugar for a sweet, morning-after treat with a cup of joe.
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Ingredients
Non-stick cooking spray
- 1
(15-oz.) bag frozen yellow corn kernels, defrosted (about 2 1/2 c.)
- 1
(14-oz.) can sweetened condensed milk
- 3
large eggs, room temperature
- 1/4 cup
unsalted butter, melted
- 1 tsp.
vanilla extract
- 1 cup
all-purpose flour
- 2 tsp.
baking powder
- 1/2 tsp.
kosher salt
Powdered sugar, for dusting (optional)
Directions
- Step 1Preheat the oven to 350°F. Spray a 9-inch square baking pan with cooking spray, line it with parchment paper, and spray again.
- Step 2In the pitcher of a countertop blender, combine the corn, sweetened condensed milk, eggs, unsalted butter, and vanilla. Blend until well combined and the corn is almost smooth. Add the flour, baking powder, and salt. Blend until just combined.
- Step 3Pour the batter into the prepared baking pan.
- Step 4Bake until golden, 40 to 45 minutes. Serve warm or at room temperature, dusted with powdered sugar, if you like.
Tip: Store the pan de elote in an airtight container at room temperature for up to 3 days. For an even softer cornbread days later, keep the loaf whole and only slice what you eat!
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