Recipe of the Month: Sally’s Pan de Elote
This month, local bakery and restaurant owner Sally shares with us the delicious taste of traditional Pan De Elote. In Mexico, Pan de Elote is more than just a dessert, it's a memory tied to family gatherings, markets, and the comforting smell of something sweet baking in the oven. Traditionally served with a cup of coffee or atole after a hearty meal, this moist, tender cake is made with fresh corn from the Zona Maya, giving it a naturally sweet flavor. In the Yucatan Peninsula, Pan de Elote enjoyed year round due to the abundance of corn as a main food staple across the region. Families often bake it for Sunday lunches, fiestas such as Día de la Candelaria and Día de la Independencia, and casual get-togethers, making it a symbol of abundance and home. Whether enjoyed chilled with a dollop of cream as an after dinner dessert or a warm appetizer before the main meal, Sally notes this versatile cake brings a touch of tradition and joy to any table.
Ingredients:
750 g fresh corn kernels
110 g all-purpose flour
1 can La Lechera (sweetened condensed milk)
225 ml Carnation evaporated milk
4 eggs
150 g butter (softened)
65 g sugar
1 tablespoon baking powder
¼ tablespoon salt
1 tablespoon vanilla extract
½ tablespoon ground cinnamon
Instructions:
Preheat your oven to 180°C (350°F). Grease and flour a baking pan.
Wash and drain the corn kernels thoroughly.
In a blender, blend the corn kernels, sweetened condensed milk (La Lechera), and evaporated milk (Carnation) until smooth.
In a large bowl, beat the softened butter until creamy. Add the sugar and mix until well combined. Then, add the eggs one at a time, beating well after each addition.
Combine the blended corn mixture with the butter, sugar, and eggs mixture, stirring until fully incorporated.
Add half of the baking powder and half of the flour to the mixture and mix until combined. Then add the remaining flour and mix again.
Gradually add the salt, vanilla extract, the remaining baking powder, and the ground cinnamon, mixing just until everything is evenly incorporated.
Pour the batter into the prepared baking pan.
Bake for 50–60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Cool slightly before slicing. Serve warm or at room temperature, ideally with a cup of coffee or hot chocolate.
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