Pan de elote – Moist Corn Cake Recipe
Pan de elote is a soft, moist corn cake that in Mexico is eaten as a dessert or a sweet snack with afternoon coffee. The flavor is a bit like a cross between a pound cake and corn porridge – gently sweet, buttery and scented with vanilla. It tastes great both warm and cold, and making it doesn’t require any complicated techniques.
Pan de elote combines the simplicity of a homemade cake with a distinct corn character – it’s moist, soft and smells like freshly cooked buttery corn porridge, just in baked form. The natural sweetness of corn, butter and vanilla creates a dessert that isn’t overly sugary but pleasantly satisfying. In Mexico it’s a classic “afternoon” bake, served with coffee or hot chocolate, often cut into thick, rustic squares.
Chef's tips
The butter really has to be soft – take it out of the fridge at least an hour in advance, otherwise you won’t be able to beat it fluffy with the sugar. Don’t overmix the batter after adding the flour, just until combined – that way your pan de elote will stay tender instead of turning dense like bread. If you use frozen corn, thaw it well and drain off excess water so it doesn’t dilute the batter.
How to serve
Serve still slightly warm, dusted with powdered sugar, with a mug of black coffee or coffee with milk – a perfect set for a lazy Sunday afternoon. It also works well as a sweet addition to breakfast, for example with a dollop of thick natural yogurt and some fruit. For casual get-togethers you can cut the cake into small squares and arrange them on a platter as “bite-size cubes” to nibble on while chatting.
Ingredients
- corn kernels fresh from the cob or frozen, thawed - 300 g
- milk dairy or plant-based - 200 ml
- butter soft, at room temperature - 100 g
- sugar - 120 g
- egg at room temperature - 3 piece
- wheat flour - 120 g
- baking powder - 1.5 teaspoons
- salt - 0.25 teaspoons
- vanilla extract - 1 teaspoon
- powdered sugar for dusting, optional - 2 tablespoons
Preparation
- Preheat the oven to 180°C (top and bottom heat). Prepare a baking pan about 20×20 cm, grease it with butter and line with baking paper or dust with flour.
- Put the corn kernels into a blender, add the milk and blend to a fairly smooth mixture. If you like noticeable pieces of corn, don’t blend it completely smooth.
- In a large bowl beat the soft butter with the sugar until light and fluffy, using a mixer for 3–4 minutes.
- Add the eggs one at a time, mixing after each addition until combined. Add the vanilla extract and mix.
- Pour the blended corn and milk mixture into the wet ingredients and briefly mix on low speed or stir with a spoon.
- In a separate bowl mix the flour, baking powder and salt. Add the dry ingredients to the wet and gently fold with a spatula just until combined – don’t overmix or the cake will turn out dense.
- Pour the batter into the prepared pan and smooth the top with a spoon or spatula.
- Bake for 35–40 minutes, until the top is golden and a skewer inserted in the center comes out dry or with a few moist crumbs but no raw batter.
- Remove the pan from the oven and let the cake cool for 15 minutes. Then take it out of the pan and cool completely on a rack. Before serving you can dust it with powdered sugar.
Storage
Store leftover cake well wrapped at room temperature for up to 2 days, then in the fridge for another 2–3 days. You can gently reheat slices in the oven or microwave to bring back the soft, moist texture.
