I'd like to bake the pan de elote batter in muffin/cupcake tins. Any advice as to how to adjust the baking time? Thanks.
(Was just in CDMX and am desperate to recreate at home)
March 4, 2020
Recipe question for:
Pan de Elote (Mexican Cornbread)
August 25, 2021
To make this pan de elote as muffins, I would bake them for 20 - 25 minutes at 350 degrees, or until a toothpick or cake tester came out clean. I'd start testing them at 20 minutes. Given the ingredients in this recipe, you might need a few minutes more than 25.
Let us know, please, how they turn out! (It's quite an appealing recipe, by the way. I'm tempted to try it - especially now with fresh corn in season.). ;o)
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