Pan de Elote

Pan de Elote is a type of Mexican cornbread that’s slightly sweet and way more creamy and custardy than it’s American counterpart. This recipe is a variation of my both my mom and Lesley Tellez’s version in the Mija Chronicles. My mom’s original recipe was adapted from one of Josefina Velasquez de Leon’s cookbooks.

(From the 1930s to 1960s de Leon wrote and published around 140 cookbooks, opened a popular cooking school, was regularly interviewed on the radio, and had her own TV show. My grandmother was an early student of hers.)

4 cups fresh corn
1 1/2 sticks butter
1 cup sugar
5 eggs, separated
6 tablespoons flour
pinch salt

Preheat oven to 350° F.

Place the corn in a food processor and puree until smooth. Set aside.

In the bowl of a standing mixer equipped with the paddle attachment, cream the butter and sugar. With machine running, add the egg yolks one at a time, incorporating each before adding the next.

Add the corn puree, flour and pinch salt and mix until combined.

In a separate bowl, beat the egg whites until they form stiff peaks.

Gently fold the beaten whites into the corn batter and pour into a buttered 9-inch round or square pan. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Serves 8 to 10

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