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Mexican Sweet Corn Cake (Pan de Elote)

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Mexican Sweet Corn Cake, also known as Pastel de Elote, is a moist, sweet, and slightly dense cake made with fresh corn and a hint of vanilla. It’s a beloved treat often served as a dessert or side dish with savory meals.

Ingredients

Scale
  • 1 cup cornmeal
  • 1/3 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup water
  • 1 can (14.75 oz) cream-style corn
  • 1/2 cup milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish or a similar-sized pan.
  2. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, beat the softened butter until creamy. Add the cream-style corn, milk, water, and vanilla extract and mix well.
  4. Gradually add the dry ingredients to the wet mixture and stir until combined.
  5. Pour the batter into the prepared baking dish and smooth the top.
  6. Cover the dish with foil and place it inside a larger baking pan. Fill the outer pan with about 1 inch of hot water to create a water bath.
  7. Bake for 50–60 minutes, or until the cake is set and a toothpick comes out mostly clean.
  8. Remove from the oven and let cool slightly before serving warm with a spoon.

Notes

  • For extra sweetness, drizzle with sweetened condensed milk before serving.
  • This cake is traditionally soft and spoonable, not firm like a typical cake.
  • Use fresh corn kernels (about 1 1/2 cups) as a substitute for cream-style corn if desired—blend slightly for a creamier texture.

Nutrition

Find it online: https://ukfinda.com/mexican-sweet-corn-cake-pan-de-elote/