Pan de Elote (Mexican corn bread)Mexican corn bread is very different from American corn bread. First of all the main ingredient is white corn, it has no flour and instead of sugar it uses sweetened condensed milk. It has a very crumbly and moist texture. This recipe has been in my family for a long time. It was one of the few recipes that my grandma actually baked. Pan de Elote (Mexican corn bread)Everyone talks about how pan de elote is a staple of traditional Mexican food. If you ask a Mexican about pan de elote, they will surely refer to this type of bread. But I’m not so sure about it being the original recipe, sweetened condensed milk made it’s apparition in the Mexican market around 1930. I think this pan de elote recipe, became very popular during the 50’s-60’s, our grandmas liked that it was so simple to make and that it tastes really good, over time it has become a family recipe in every Mexican household. Pan de Elote (Mexican corn bread)In my house my mom always prepares pan de elote on the stove, using a mold that probably can only be found in Mexico. It is known as “miracle mold” or “miracle oven”. I’ve seen that in several restaurants they serve pan de elote as muffins or loaf. This time I decided to bake it, using a small bundt pan, 6½ “, and a loaf pan, 8”. Pan de Elote (Mexican corn bread)Before all the “gluten-free” products became so fashionable, we had our recipe of pan de elote.  Because the consistency and flavor of this bread depends completely on the corn kernels, it is extremely important that they are of good quality. One recommendation is that the maize used in this recipe is tender. In the Valley of Mexico, the best season for corn is from May to September, so we are in good time to enjoy this delicious bread. Pan de Elote (Mexican corn bread)In Mexico it is difficult to find fresh yellow corn; frozen corn is usually yellow and fresh corn is white. For my taste, yellow corn, or American corn as it is also known, is much sweeter than white corn. I have never made this bread with yellow corn, so I do not know how it tastes. Maybe it would be too sweet… one day I will try it. Pan de Elote (Mexican corn bread).It is a delicious recipe of a moist and crumbly bread, and a traditionally Mexican recipe.

 

Pan de Elote
Serves 8
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 100 grams (3.53 oz) butter
  2. 1 can (397 gr) condensed milk
  3. 6 white corn cobs (about 3½ cups of corn kernels)
  4. 4 eggs
  5. 1 teaspoon baking powder
Instructions
  1. Remove the husks and the silk from the corn and cut the kernels off as close to the center as possible.
  2. Preheat oven to 180°C (350°F). Grease and flour a 23 × 13 × 7.5 cm (9 x 5.1 x 3 inches). I used a loaf pan 8” and a bundtform pan 6½”.
  3. In a mixing bowl cream the butter using and electric hand mixer.
  4. In a 5-cup capacity blender, add the condensed milk, corn kernels and eggs. Puree until mostly smooth. If the mixture is too thick, you can add some milk.
  5. Add liquid ingredients to the butter, integrate well. Finally add the baking powder.
  6. Pour the mixture into the prepared mold. Bake for 50-60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  7. Enjoy!
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