How To Make Mexican Sweet Corn Cake (Pastel de Elote)
Have a little culinary adventure with this recipe for Mexican sweet corn cake. This rich treat uses condensed milk to give that deliciously dense feel.
Preheat the oven to 350 degrees F.
- Beat the eggs in a small bowl and set aside.
Add the corn kernels, milk, butter and vanilla extract to a blender or food processor, and purée until mostly smooth.
Once the mixture is mostly smooth, add the eggs and pulse 5 or 6 times. Add the rest of the ingredients, and purée until well-incorporated. Fold in the reserved corn kernels (if using).
Butter a 9x13-inch pan, pour in the batter, and bake for about 40 minutes, or until golden brown.
Remove the pan de elote from the oven, and allow to cool in the pan for at least 20 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Sugar: 40g
- Calcium: 264mg
- Calories: 360kcal
- Carbohydrates: 52g
- Cholesterol: 99mg
- Fat: 14g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1g
- Potassium: 436mg
- Protein: 10g
- Saturated Fat: 8g
- Sodium: 3712mg
- Trans Fat: 1g
- Vitamin A: 551IU
- Vitamin C: 6mg
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