Pan de Elote
394kcal10.5g protein19.4g fat48.2g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 4 cup | sweet corn kernels (fresh or thawed frozen) |
| 4 unit | eggs |
| ½ cup | unsalted butter (melted and cooled slightly) |
| 14 oz | sweetened condensed milk |
| ½ cup | all-purpose flour |
| 2 tsp | baking powder |
| 1 tsp | vanilla |
| ½ tsp | salt |
Optional
Not counted above. The dish works without them.
| ¼ cup | milk, only if the corn is unusually dry |
| 1 tbsp | butter for greasing the pan |
Steps
- prep10 min350°F oven; pan buttered; 1/2 cup kernels reservedHeat the oven to 350°F and butter an 8- or 9-inch baking dish. Reserve about half a cup of the corn kernels. The reserved kernels provide recognizable corn texture while the rest become the batter's moisture and starch system.
- mix8 minmain batter mostly smooth but not aeratedBlend the remaining corn with the eggs, melted butter, sweetened condensed milk, vanilla and salt until mostly smooth. The goal is to rupture the kernels and release their starch without whipping excessive air into a batter whose structure comes primarily from corn and egg.
- fold4 minno dry flour pockets; some whole kernels visibleWhisk the flour and baking powder together, then fold them into the corn mixture just until incorporated. Fold in the reserved kernels. If unusually mature corn makes the batter stiff rather than thick-pourable, add the optional milk a tablespoon at a time.
- bake45 mintop lightly golden; center just set with a slight tender wobbleBake until the edges are set, the top is lightly golden, and the center no longer looks liquid. Do not chase a dry toothpick: pan de elote is supposed to stay very moist, and overbaking erases the fresh-corn character that distinguishes it from cornbread.
- rest20 minwarm rather than piping hot; center firm enough to sliceCool in the pan for at least 20 minutes before cutting. The corn starches and egg proteins continue setting as steam redistributes, turning a fragile hot center into a tender slice without drying it out.