Pan De Elote, Or, Mexican Corn Bread
By Melissa Pitts and Abigail Garcia
Mexican corn bread is very different from your typical American corn bread. It’s a wet mixture that has very little flour and instead of sugar- sweetened condensed milk. As I’ve said in previous posts- anything that calls for a can of sweetened condensed milk MUST be good. I first tried this bread on one of my first trips to Monterrey, Mexico. It was at a roadside stand and they were selling sheets of the stuff for practically nothing. This recipe came from an accumulation from another FT blogger, Abigail- and I messed with the measurements so it was just perfect. Hope you enjoy this bread this summer as corn is at its peak!
Cook Time: 45 minutes
Preparation Time: 10 minutes
Ingredients
- 3 cups fresh corn kernels
- 1 14oz can sweetened condensed milk
- 3 eggs
- 2 teaspoons baking powder
- 6 tablespoons all purpose flour
- 1 teaspoon vanilla
- 4 tablespoons room temperature unsalted butter
- 1/2 teaspoon salt
Directions
- Preheat the oven to 350F.
- Beat the eggs in a separate bowl.
- In a blender or food processor, add the corn kernels, milk, butter and vanilla extract. Puree until mostly smooth- if you like the presentation of whole kernels, set aside about ¼ cup of whole kernels and stir them in at the end.
- Once the mixture is mostly smooth, add the eggs and pulse about 5 times. Then, add the rest of the ingredients and puree until everything is well incorporated.
- In a buttered 9×13 pan, pour the mixture and bake in the oven about 40 minutes- or until golden brown.
Flaming Tortillas is dedicated to bringing the best of Latin cuisine, culture, and food news to your kitchen table. It features what’s in season right now, favorite recipes from all over Latin America and fresh cultural Latin events around the country. Follow us on Twitter and get the latest news on Facebook.
