Love a good cornbread? This Pan De Elote Recipe is destined to become a favorite!
Pan de elote translates simply to “bread of corn,” or, simply put, cornbread. And oh, I love good cornbread! This pan de elote is soft, sweet and has roots in Mexico, where corn has been a staple food for thousands of years. The sweetened condensed milk combined with the corn are what set this bread apart from other breads, making it distinctively delicious.
The first time I tasted pan de elote was at a potluck. Someone had brought a big platter with pan de elote all cut up into beautiful squares. It was warm, fresh out of the oven from their house a few doors down, and it looked amazing. Let me tell you, that first bite was absolutely unforgettable. So good, I needed to try to recreate it myself!
Pan de elote will amaze you because of how fluffy it is. It almost has a pudding-like texture that’s dense yet still moist and tender. It gets this gorgeous caramelization along the edges that I just haven’t seen in other types of cornbread, making it beautiful as well as tasty. On top of all that, it’s simple to make! It doesn’t require complex techniques or fancy ingredients. So, what are you waiting for?
All About Texture
If you haven’t made cornbread from fresh or frozen corn before, only cornmeal, the procedure is going to be a little different. Corn is fresh and juicy, and when you blend it up with the other ingredients, the results will be more like a batter than a bread dough. It will seem like you’re making a cake rather than bread, and that’s how it’s meant to be. If you want to have more textured results, don’t blend the corn into a smooth purée though, or even consider setting aside some of the whole corn kernels to mix in after you’ve blended the other ingredients.
Ingredients
- Nonstick cooking spray
- 2 1/2 cups corn kernels, fresh or thawed if frozen
- 1 14-ounce can sweetened condensed milk
- 3 large eggs, at room temperature
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
How To Make Pan De Elote
Step 1: Preheat your oven to 350°F. Prepare a nine-inch square baking pan by spraying it with nonstick cooking spray.
Step 2: In a blender, combine the corn kernels, sweetened condensed milk, eggs, melted butter, and vanilla extract. Blend until the mixture is well combined and the corn is nearly smooth.
Step 3: Add the flour, baking powder, and salt to the blender. Pulse until just combined, taking care not to overmix.
Step 4: Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Step 5: Bake in the preheated oven for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Step 6: Allow the cornbread to cool slightly before cutting into squares. Serve warm or at room temperature.
FAQs & Tips
How To Make Ahead And Store
You can keep your pan de elote at room temperature for about 1 or 2 days, but storing it in the fridge will mean that you can keep it for up to 1 week. Wrap it up in plastic wrap or in a sealable bag with the air pushed out. You can also use an airtight container. If you put it in the freezer, it should last you up to 3 months.
Butter Up!
Before you put your pan de elote batter into the baking pan, take a nice big glob of soft butter and coat the bottom and sides of the pan. You can also use a cooking spray, as suggested in the recipe, but butter adds a little extra taste that I really enjoy. Whatever your choice, make sure your pan is properly greased so that the bread doesn’t stick.
Can It Be Gluten-Free?
Sure. Simply use oat flour or fine cornmeal instead of all-purpose flour.
Serving Suggestions
Because it’s so sweet, I recommend making this into a proper dessert. Top your pan de elote (while it’s still warm!) with a generous scoop of Vanilla Ice Cream and finish with a good drizzle of Caramel Sauce. You can also have this as part of breakfast with scrambled eggs and a side of crispy Oven-Cooked Bacon, as a snack, or as a side dish to a Mexican dinner dish like Mexican Chicken!
Pan De Elote Recipe
Ingredients
- Nonstick cooking spray
- 2 1/2 cups corn kernels fresh or thawed if frozen
- 1 14-ounce can sweetened condensed milk
- 3 large eggs at room temperature
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F. Prepare a 9-inch square baking pan by spraying it with nonstick cooking spray.
- In a blender, combine the corn kernels, sweetened condensed milk, eggs, melted butter, and vanilla extract. Blend until the mixture is well combined and the corn is nearly smooth.
- Add the flour, baking powder, and salt to the blender. Pulse until just combined, taking care not to overmix.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before cutting into squares. Serve warm or at room temperature.
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