The Pan de Plote is a Mexican dessert made using fresh white corn and other simple ingredients. It’s perfect for summer as it’s light and sweet. The pan de elote can be served as an appetizer or dessert. In this post, you will learn how to make the pan de elote!

Mexican Corn Bread

Corn is one of my country’s staples. We use it daily to make corn tortillas and an endless variety of tamales, corn masa, antojitos, atoles, soups, and desserts. One of the many dishes made with corn is Pan de Elote (also known as pastel de elote). Pan de Elote is a traditional Mexican dish with roots in various regions of Mexico. Some variations include more ingredients like evaporated milk, sweetened condensed milk, cream cheese, and even rice flour.

In This Post

Mexican Corn Bread
What is Elote?
How to Make Pan De Elote Recipe
Instructions
Notes, Tips, and Substitutions
What To Serve With Pastel De Elote
More Authentic Mexican Recipes To Enjoy
Frequently Asked Questions About Sweet Corn Cake
📖 Recipe
💬 Comments

To make this recipe using local fresh yellow or bi-color corn, I will add some flour as I discovered that this kind of corn is juicier. Don't worry; the result is still amazing and easy to make. I know this because it doesn't last more than 24 hours in my home. So, go ahead and get yourself some fresh corn while on season and prepare this delightful dessert. The whole family will love it.

What is Elote?

Some people may wonder whether Elote or maíz is the correct term. In Mexico, fresh corn is known as Elote. Once the corn is dried, it is referred to as 'maíz.' Fresh corn is known as "choclo" in other Latin American countries. The word Elote comes from the Nahuatl word "élotl", fresh corn.

stacked pieces of pan de elote (Mexican corn bread) served in a plate.

How to Make Pan De Elote Recipe

Here is a list of ingredients you will need to make this dish.

Fresh white corn
Large eggs (yolks and whites separated)
All-purpose flour
Butter
Sugar
Baking powder

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

Ingredientes like, eggs, fresh corn, sugar, flour, and baking powder over a cutting board.

Instructions

I am breaking down the directions for this recipe into sections to make things easier for you.

Clean And Prep The Corn

Start by preheating the oven to 350F degrees. Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 ½-inch round pans) and set it aside.
Remove the husks and the silk from the corn cob. Using a sharp knife, slice the kernels off the cob as close to the husk as possible.

Slicing the kernels off the cob on a cutting board.

Note: You should have about 5 cups of kernels.

Place the corn kernels in your blender and mix until you have a creamy, chunky texture.

Make Corn Cake Batter

In a mixing bowl, cream the butter using an electric hand mixer.
Add sugar and egg yolks and continue beating.
Then, mix in the corn mixture, baking powder, and flour.

Creamed butter, eggs, sugar, and flour in a mixing bowl.

Whip the egg whites in a separate large bowl using a hand mixer until glossy and firm.

Add ¼ of the egg whites mixture to the corn batter. Continue to add the whites in thirds, folding very gently. NOTE: The mixture needs to have the texture of a cake batter, if it looks too watery add extra all-purpose flour.

Whipped egg whites, and corn mixture in a mixing bowl.

Bake And Enjoy!

Pour the mixture into the baking pan.

Whipped egg whites, and corn mixture in a cast iron pan.

Bake in the oven for 1 hour or until a wooden pick inserted near the center of the cake comes out clean. You can also check by touching the cake lightly and waiting for it to spring back. When done, it will be a nice golden brown color.

Warm pan de elote (Mexican corn bread) served in a baking dish.

Buen Provecho!

-Mely Martinez

Notes, Tips, and Substitutions

I recommend using fresh corn kernels for the best flavor and texture. However, I know some people use canned or frozen corn; just be aware that the flavor and texture will be different.
The pan de elote is not a tall bread since it has a dense texture. If you want to have a taller bread, then add more flour and baking powder. It will look more like a cake with the delicious flavor of the sweet cake.
Right after you get it out of the oven the bread will be fluffy, however, it will lose some of its volume once it cools off.
Taste the flavor as you add the sugar. Sometimes, different kinds of corn, like yellow corn, can be sweeter.
Ensure that the butter and eggs are at room temperature before mixing to help the batter combine more easily and bake evenly.
Keep an eye on the baking time, as it can vary depending on your oven and the thickness of the batter.
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to remove from the pan.
Use corn flour or a gluten-free blend instead of regular flour for a gluten-free version.
Add a splash of vanilla extract or a pinch of cinnamon to enhance the flavor.

What To Serve With Pastel De Elote

Serve with Mexican crema and/or roasted poblano pepper strips, just like some localities in Mexico. Another option is to add a little drizzle of sweated condensed milk. Even though it's not typical, you can always add a scoop of vanilla ice cream or fresh whipped cream.

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for Mexican corn cake, take a look at some of these other authentic Mexican recipes:

I hope you make this pan de elote! If this recipe was helpful, come back to let me know your experience. Please leave us a comment below and tell us all about it!

Buen provecho!

Mely,

Frequently Asked Questions About Sweet Corn Cake

Here are a few questions with answers about homemade pan de elote.

What is pan de elote made of?

Pan de Elote is the equivalent of cornbread but is made with fresh ingredients. The recipe is straightforward and quick, with fresh corn kernels, butter, eggs, and sugar. Pan de elote is very popular during corn season, in the summer months.

What is the difference between cornbread and pan de elote?

American Cornbread can be dense and firm, while pan de elote cake is a tad sweeter and has a softer cake consistency. Also, pan de elote uses fresh corn and no milk, making it more dessert-like; in comparison, cornbread uses cornmeal and sometimes buttermilk.

Is this recipe for pan de elote sweet enough?

You can reduce the sugar if you like your cake less sweet. This corn cake is perfect as it is, but feel free to adjust according to taste.

Can Pan de Elote be made gluten-free?

Yes, you can switch to cornmeal or corn flour instead of all-purpose flour and ensure all other ingredients, such as baking powder, are also gluten-free.

How do you store Pan de Elote?

After you cool off your pan de elote, place it in an airtight container in your refrigerator for up to a week.

Can Pan de Elote be frozen?

Yes, you can. First, cut it into smaller portions, then wrap it tightly in plastic wrap, and then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator and reheat before serving.

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📖 Recipe

Pan De Elote (Mexican Corn Bread)

Mely Martínez

The pan de elote is a Mexican dessert made using fresh white corn and other simple ingredients. It’s perfect for summer as it’s light and sweet. The pan de elote can be served as an appetizer or dessert. In this post, we will show you how to make the pan de elote!

4.83 from 17 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Course Desserts

Cuisine Mexican

Servings

Calories 218 kcal

Ingredients

▢ 4 eggs yolks and egg whites separated
▢ ¾ cup all purpose flour SEE NOTE IN STEP 9
▢ 1 stick butter equivalent to ½ cup, or 4 ounces, or 113 grams
▢ ¾ cup sugar
▢ 1 teaspoon baking powder
▢ 5 cups fresh white corn about 6 ear of corn cobs

Instructions

Start by preheating the oven to 350F degrees. Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 ½-inch round pans) and set it aside.
Remove the husks and the silk from the corn cob. Using a sharp knife, slice the kernels off the cob as close to the husk as possible.
Note: You should have about 5 cups of kernels.
Place the corn kernels in your blender and mix until you have a creamy, chunky texture.
In a mixing bowl, cream the butter using an electric hand mixer.
Add sugar and egg yolks and continue beating.
Then, mix in the corn mixture, baking powder, and flour.
Whip the egg whites in a separate large bowl using a hand mixer until glossy and firm.
Add ¼ of the egg whites mixture to the corn batter. Continue to add the whites in thirds, folding very gently. NOTE: The mixture needs to have the texture of a cake batter, if it looks too watery add extra all-purpose flour.
Pour the mixture into the baking pan.
Bake in the oven for 1 hour or until a wooden pick inserted near the center of the cake comes out clean. You can also check by touching the cake lightly and waiting for it to spring back. When done, it will be a nice golden brown color.

Notes

I recommend using fresh corn kernels for the best flavor and texture. However, I know some people use canned or frozen corn; just be aware that the flavor and texture will be different. If using this option make sure you drain it very well.
Taste the flavor as you add the sugar. Sometimes, different kinds of corn, like yellow corn, can be sweeter.
Ensure that the butter and eggs are at room temperature before mixing to help the batter combine more easily and bake evenly.
Keep an eye on the baking time, as it can vary depending on your oven and the thickness of the batter. The cake is done when a toothpick inserted into the center comes clean.
Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set and makes it easier to remove from the pan.
Right after you get it out of the oven the bread will be fluffy, however, it will lose some of its volume once it cools off.
The pan de elote is not a tall bread since it has a dense texture. If you want to have a taller bread, then add more flour and baking powder. It will look more like a cake with the delicious flavor of the sweet cake.
Use corn flour or a gluten-free blend instead of regular flour for a gluten-free version.
Add a splash of vanilla extract or a pinch of cinnamon to enhance the flavor.

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Nutrition

Calories: 218kcalCarbohydrates: 31gProtein: 5gFat: 10gSaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 91mgPotassium: 224mgFiber: 2gSugar: 18gVitamin A: 316IUVitamin C: 4mgCalcium: 27mgIron: 1mg

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Comments

4.83 from 17 votes (15 ratings without comment)

Pan De Elote (Mexican Sweet Corn Cake)

Mexican Corn Bread

What is Elote?

How to Make Pan De Elote Recipe