Pan de Elote: Sweet Mexican Cornbread Recipe & Guide
Blending whole kernels with condensed milk delivers a soft, cake-like crumb every time.
Pan de Elote: The Ultimate Guide to Sweet Mexican Cornbread
Pan de Elote is a beloved Mexican treat—a moist, sweet, and tender cornbread made distinctive by its use of whole corn kernels and sweetened condensed milk. Unlike traditional American cornbread, it’s celebrated for its cake-like texture and delicate sweetness, making it perfect for both dessert and breakfast. If you’re searching for an approachable yet stunning bake for your next family gathering or a twist on your holiday table, this guide walks you through everything you need to know to master Pan de Elote at home.
What is Pan de Elote?
Translated literally as “bread of corn,” Pan de Elote differs markedly from the savory, often crumbly cornbread associated with the American South. In Mexican households and bakeries, Pan de Elote is recognized for:
- Its soft, spongy texture—thanks to minimal flour and high moisture content.
- Sweet notes from sweetened condensed milk and vanilla.
- The addition of blended corn kernels that bring a subtle, fresh flavor.
- Versatility—serving just as well as a dessert (dusted with powdered sugar) as a side dish.
This treat is a staple of Mexican celebrations, Sunday brunches, and weekday snacks. Its ease of preparation and lasting freshness make it a home baker’s favorite.
Ingredients for Pan de Elote
The secret to the tender crumb and just-right sweetness lies in a balanced ingredient list. Here’s what you’ll need to get started:
- Non-stick cooking spray: For easy pan release.
- 1 (15-oz.) bag frozen yellow corn kernels, thawed (about 2 1/2 cups): Whole kernels add texture and flavor.
- 1 (14-oz.) can sweetened condensed milk: The primary sweetener and moistener.
- 3 large eggs, at room temperature: Provide structure and richness.
- 1/4 cup unsalted butter, melted: Brings buttery notes and moisture.
- 1 teaspoon vanilla extract: Adds aroma and enhances sweetness.
- 1 cup all-purpose flour: Minimal flour keeps the crumb delicate.
- 2 teaspoons baking powder: For a light, airy rise.
- 1/2 teaspoon kosher salt: Balances the sweet profile.
- Powdered sugar (optional): To dust on top for presentation and extra sweetness.
Step-by-Step Directions
- Preheat the Oven:
Set your oven to 350°F (175°C). Prepare a 9-inch square baking pan by spraying it with non-stick spray. Line the pan with parchment paper, leaving overhang for easy removal, and spray again for assurance. - Blend Wet Ingredients:
In a countertop blender, combine the thawed corn kernels, sweetened condensed milk, eggs, melted butter, and vanilla. Blend until the mixture is well-combined and the corn is nearly smooth. A few specks or bits of corn left add pleasing texture. - Add Dry Ingredients:
Add flour, baking powder, and salt directly into the blender. Blend again, just until combined. Avoid overblending—this helps maintain a tender crumb. - Bake:
Pour the batter into your prepared pan. Smooth the top with a spatula. Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center emerges clean or with a few moist crumbs. - Cool and Serve:
Let the bread cool in the pan for at least 20 minutes. Lift out by the parchment handles. Serve warm or at room temperature, optionally dusted with powdered sugar.
Why Pan de Elote Stays Tender
One distinguishing trait of Pan de Elote is its tender, moist texture, which is achieved by minimizing the proportion of flour and maximizing liquid from the corn and condensed milk. The blended corn provides natural thickening and flavor, creating a spongy, almost pudding-like crumb that doesn’t dry out quickly. As a result, Pan de Elote can stay deliciously soft for several days—even improving in flavor and texture after a night of resting.
Serving Suggestions
There’s more than one way to enjoy Pan de Elote. Consider the following:
- With coffee: A dusting of powdered sugar and a hot cup of coffee make for a perfect breakfast or afternoon pick-me-up.
- With fresh berries: Pair a slice with strawberries, raspberries, or blueberries for a summer-inspired dessert.
- On a holiday table: Serve plain alongside turkey, ham, or roast vegetables as an unexpected yet beloved side dish.
- With a pat of butter: Let the heat of fresh-baked Pan de Elote melt butter on top, complementing its sweetness with rich creaminess.
Tips for Success
- Do not overblend after adding flour: Overmixing develops gluten, which can make the bread dense rather than tender.
- Don’t skip parchment paper: This makes lifting out the finished loaf clean and easy.
- Check doneness: All ovens vary—a golden top and a toothpick test are your best doneness indicators.
- Use fresh or frozen corn: Either works, but thaw and drain frozen corn well before using.
- Storage: Keep in an airtight container at room temperature for up to 3 days for best texture.
- For longer storage, keep the loaf whole and slice individual portions as needed; this minimizes drying.
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Nutritional Overview
| Serving Size | Calories | Fat | Carbohydrates | Protein | Sugar |
|---|---|---|---|---|---|
| 1 slice (1/9th of loaf) | ~270 kcal | 8g | 44g | 5g | 25g |
Note: Actual values may vary based on brands and preparation method. For precise nutritional data, consult a registered dietitian.
Variations: Make It Your Own
- Add citrus: A teaspoon of orange or lime zest brightens the flavor profile.
- Mix in spices: A pinch of cinnamon or nutmeg can enhance the cake’s warming aroma.
- Sweet vs. Savory: If you prefer it less sweet, reduce the amount of sweetened condensed milk and substitute with evaporated milk or full-fat milk, adding sugar to taste.
- Vegan variation: Substitute eggs with flax eggs, butter with coconut oil, and opt for vegan sweetened condensed milk.
How is Pan de Elote Different From American Cornbread?
| Pan de Elote | American Cornbread |
|---|---|
| Sweet, cake-like, made with whole corn and condensed milk | Usually savory, crumbly, made with cornmeal, often baked in a skillet |
| Served as dessert or breakfast, dusted with powdered sugar | Served as a side for chili, barbecue, or Southern dishes |
| Moist, tender crumb; stays fresh for days | Can be dense or dry; best eaten fresh |
| Minimal flour; uses whole corn kernels | Mainly cornmeal; sometimes contains flour. |
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 3 days. Keeping the loaf unsliced extends freshness.
- Refrigeration: For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for best taste.
- Freezing: Slice and wrap each piece tightly in plastic, then foil, and freeze up to 2 months. Thaw at room temperature or gently warm in the oven before serving.
- Reheating: Warm slices in a microwave for 10–15 seconds or in a 300°F oven for 5–10 minutes to restore the soft texture.
Pan de Elote in Mexican Culture
Throughout Mexico, Pan de Elote is cherished in family gatherings, fiestas, and bakeries. It is a fixture at community celebrations, holidays such as Día de los Muertos and Christmas, and is enjoyed as both a breakfast treat and a sweet ending to big meals. Each household may have its own treasured adaptation—sometimes featuring kernel-studded cake, sometimes ultra-smooth, sometimes studded with additions like raisins, coconut, or chocolate chips.
Frequently Asked Questions (FAQs)
Q: Can I use fresh corn instead of frozen corn?
A: Absolutely! Fresh corn, especially in season, lends a bright, sweet flavor—simply cut the kernels from the cob and use an equivalent amount.
Q: Is Pan de Elote served warm or cold?
A: It’s delicious both ways. Serve warm for a more cake-like, melty experience, or enjoy at room temperature when the texture firms up a bit. It’s rarely served cold straight from the fridge, as it can firm too much.
Q: How do I know when it’s done baking?
A: The top should be golden and slightly springy. Insert a toothpick in the center; it should come out clean or with a few moist crumbs, but not wet batter.
Q: Can I make Pan de Elote gluten-free?
A: Yes! Substitute a quality 1:1 gluten-free flour blend for the all-purpose flour. Do not omit flour, as it is needed to bind the cake.
Q: What’s the best way to store leftovers?
A: Keep the loaf whole for as long as possible and slice only as you serve, storing in a tightly sealed container at room temperature for 2–3 days.
Related Breads and Baking Inspiration
- Corn Muffins with Honey Butter: A savory-sweet Southern classic, perfect for BBQs.
- Lemon Loaf Cake: Bright and citrusy, excellent for breakfast or dessert.
- Pull-Apart Garlic-Herb Biscuits: Buttery, aromatic, and irresistible with soups or roasted meats.
- Sweet Rolls with Berry Glaze: Perfect for festive mornings.
- Traditional Hot Cross Buns: Served at Easter, studded with dried fruit and spices.
Explore more creative takes on classic breads for every meal and occasion. For bakers of all skill levels, Pan de Elote is an inviting recipe sure to become a staple in your repertoire—a bridge between savory and sweet, breakfast and dessert, and the diverse richness of Mexican cuisine.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a45550976/pan-de-elote-recipe/
- https://ourtableforseven.com/pioneer-woman-cornbread-with-creamed-corn/
- https://savorysweetlife.com/skillet-cornbread-recipe-via-the-pioneer-woman/
- https://www.youtube.com/watch?v=i9iG0C84FBg
- https://www.thepioneerwoman.com/food-cooking/recipes/a9486/skillet-cornbread/
- https://www.plainchicken.com/pioneer-womans-cornbread/
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