Pan de Elote (Mexican corn bread)

By mpittsm • July 29, 2011 • 4 Comments

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Author Notes: Mexican corn bread is very different from your typical American corn bread. It's a wet mixture that has very little flour and instead of sugar- sweetened condensed milk. I believe anything that calls for a can of sweetened condensed milk MUST be good. I first tried this bread on one of my first trips to Monterrey, Mexico. It was at a roadside stand and they were selling sheets of the stuff for practically nothing. Hope you enjoy this bread this summer as corn is at its peak!" - mpittsm

Serves 8

3 cups fresh corn kernels
1 14oz can sweetened condensed milk
3 eggs
2 teaspoons baking powder
6 tablespoons all purpose flour
1 teaspoon vanilla extract
4 tablespoons unsalted, room temperature butter
1/2 teaspoon salt

Preheat the oven to 350F.
Beat the eggs in a small, separate bowl.
In a blender or food processor, add the corn kernels, milk, butter and vanilla extract. Puree until mostly smooth- if you like the presentation of whole kernels, set aside about ¼ cup of whole kernels and stir them in at the end.
Once the mixture is mostly smooth, add the eggs and pulse about 5 times. Then, add the rest of the ingredients and puree until everything is well incorporated.
In a buttered 9x13 pan, pour the mixture and bake in the oven about 40 minutes- or until golden brown.