Bake

Pan de Elote (Mexican Corn Bread)

by:
July 29, 2011
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

Test Kitchen Notes

I really liked this. It's just sweet and salty enough to be interesting, and super easy to make. —Stephanie Bourgeois

  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 8
Ingredients
  • 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
In This Recipe
Directions
  1. Preheat the oven to 350° F.
  2. Beat the eggs in a small, separate bowl.
  3. 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.
  4. 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.
  5. In a buttered 9x13 pan, pour the mixture and bake in the oven about 40 minutes, or until golden brown.

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