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–+ servings
Homemade cornbread squares on white plate with black pepper seasoning, crispy golden crust, soft interior, perfect for comfort food.

Pan De Elote Recipe

Elegant woman with purple headscarf looking out window, soft natural light, stylish accessories, indoor portrait.Amalena Caldwell
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine Mexican
Servings 8 servings
Calories 338 kcal

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.
    Blender with eggs, vanilla, and dark liquid for baking preparation, ingredient for desserts and baked goods.
  • Add the flour, baking powder, and salt to the blender. Pulse until just combined, taking care not to overmix.
    Flour being added to a mixing bowl with cake batter, on a light-colored surface.
  • Pour the batter into the prepared baking pan, smoothing the top with a spatula.
    Fluffy cake batter in a baking pan for homemade cake baking.
  • 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.

Nutrition

Calories: 338kcalCarbohydrates: 49gProtein: 9gFat: 13gSaturated Fat: 7gSodium: 448mgFiber: 1g
Keyword cornbread, mexican dessert, pan de elote, sweet corn cake
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