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You are here: Home » Mexican Desserts » Sweet Corn Cake | Pan de Elote

Sweet Corn Cake | Pan de Elote

Published: Sep 10, 2010 · Updated: Jan 29, 2021 by Mely Martínez

Jump to Recipe Print Recipe

This Summer is about to end and it goes with some things that I like about it. Produce, yes, the fresh summer array of produce from our local farmers: zucchini, tomatoes, peppers, herbs, fruits and of course, corn. Juicy, sweet and tender corn is one of my country’s staples used every day to make corn tortillas and an endless variety of tamales, corn masa, antojitos, atoles, soups, and desserts, without forgetting roasted corn with ground piquin pepper, lemon, and salt.

Pan de Elote Recipe

Sweet Corn Cake | Pan de Elote
This Corn Cake is so easy to make that you won’t believe you didn’t know about it before. Did I mention easy? It is. So, go ahead and get yourself some fresh corn while they are still available and prepare this delightful dessert.
This cake came out mostly like a soufflé than a cake since corn here in the States is juicier than the one we have in Mexico. Next time, I will let the corn dry out a few days on the kitchen counter to get a denser texture. My favorite recipe does not use flour if using Mexican fresh corn. Anyway, this cake was all gone in less than 24 hours.
So, if you are wondering what to do with that fresh corn at the market, here is your chance.

How to make Pan de Elote Recipe

JUMP TO FULL INSTRUCTIONS Sweet Corn Cake | Ingredients

Instructions:

  • Preheat oven to 350 (180) degrees. Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 ½-inch round pans. Set aside. (Please check the ingredients list below)

Mexican sweet cornbread cake recipe

  • Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husks. You should have about 5 cups of kernels.

Sweet Corn Cake | Instructions step by step

  • Place corn in your blender and mix until you have a creamy chunky texture.

Sweet Corn Cake | Instructions step by step, quick and easy recipe

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

Mexican sweet cornbread cake recipe

  • In a separate bowl, using a hand mixer, whip the egg whites until glossy and firm. Add ¼ of the egg whites mixture to the corn batter. Continue to add the whites by thirds, folding very gently.

Sweet Corn Cake | quick and easy recipe

  • Pour the mixture into the baking pan.

Sweet Corn Cake | Authentic Mexican Food Recipes

  • Bake in the oven for 1 hour or until a wooden pick inserted near center of the cake comes out clean, or until cake springs back when touched lightly in the center. It will have a nice golden color when done. In some parts of Mexico, it is served with Mexican cream and roasted Poblano peppers strips, but I just like it as a dessert.

SWEET CORN CAKE

Mely Martínez - Mexico in my Kitchen
Sweet Corn Cake, This Corn Cake is so easy to make that you won’t believe you didn’t know about it before. Did I mention easy? It is. So, go ahead and get yourself some fresh corn while they are still available and prepare this delightful dessert.
4.7 from 10 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Course Desserts
Cuisine Mexican
Servings 12

Ingredients
  

  • 4 eggs yolks and egg whites separated
  • ½ cup all purpose flour
  • 1 stick of butter equivalent to ½ cup, or 4 ounces, or 113 grams
  • ¾ cup sugar
  • 1 tsp. of baking powder
  • 6 white corn cobs about 5 cups of corn kernels

Instructions
 

  • Preheat oven at 350 (180) degrees. Grease and lightly flour a 13 x 9 x 2-inch baking pan (or two 9 x 1 ½-inch round pans. Set aside.
  • Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 5 cups of kernels.
  • Place corn in your blender and mix until you have a creamy chunky texture.
  • In a mixing bowl cream the butter using and electric hand mixer. Add sugar, egg yolks and continuing beating. Then mix in the corn mixture, baking powder and flour.
  • In a separate bowl, using a hand mixer, whip the egg whites until glossy and firm. Add ¼ of the egg whites mixture to the corn batter. Continue to add the whites by thirds, folding very gently.
  • Pour the mixture into the baking pan.
  • Bake in the oven for 1 hour or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center. It will have a nice golden color when done. In some parts of Mexico it is served with Mexican cream and roasted Poblano peppers strips, but I just like it as a dessert.
Keyword corn cake pancakes, fresh corn cakes, sweet corn cake
Tried this recipe?Let us know how it was!

¡Buen provecho!
Mely,

PS. If you would like a similar recipe in Spanish visit my friend Nora’s blog Gusta Usted.

Previous Post: « How to Make Menudo Recipe | Menudo, Pancita o Mondongo
Next Post: How to Make Red Pozole │Cómo Hacer Pozole Rojo »

Reader Interactions

Comments

  1. kirby

    September 10, 2010 at 11:22 pm

    That looks lovely, I'm going to try it.

    Speaking of corn, a couple of my aunts were complaining about some sweet corn they bought the other day. "We boiled it and boiled it for at least an hour," they said, "but it never got any softer." See, I told you the women in my family were terrible cooks. Glad you're posting again.

    Reply
  2. La Dama

    September 10, 2010 at 11:45 pm

    si donde andaba?
    oh me encanta esta receta.. me dan ganas de hacer tamales de elote.

    Reply
  3. Gloria

    September 11, 2010 at 12:04 am

    Looks delish! Lots of work to make corn torts. I do make my own flour tortillas. Thx for sharing.

    Reply
  4. Violeta

    September 11, 2010 at 2:33 am

    ¡Qué bueno que estás de vuelta al blog!
    I completely love this recipe!

    Reply
  5. Pily Guzman

    September 11, 2010 at 2:49 am

    Mely !!!!!
    cómo explicarte el gusto que me dá ver de nuevo en movimiento tu blog...!!! gracias...
    Me encantó la receta y en las fotos se vé tu dedicación...por favor ya no te ausentes ok? 😉
    con cariño
    PILY

    Reply
  6. Casey and Vanessa

    September 11, 2010 at 6:21 am

    We are glad to see a new recipe from you! We have dryer corn here in Bosnia like in mexico so it should come out perfect for us. Thanks again for sharing your recipes and we are looking forward to more!

    Prijatno!

    Reply
  7. MªJosé

    September 11, 2010 at 7:07 am

    Una receta estupenda, te ha quedado precioso, que bueno el maíz en casa nos encanta.
    besoss
    buen finde

    Reply
  8. Mely (mimk)

    September 11, 2010 at 12:25 pm

    Hello to all!

    Kirby, maybe that corn was old. I like your funny post.

    Hola Gloria,

    I know making flour tortillas could be even more therapeutic that making corn tortillas. 🙂

    Casey,

    So glad to hear about you. Just make sure the corn is still fresh and not completely dry.

    Happy saturday.

    Reply
  9. doggybloggy

    September 11, 2010 at 3:39 pm

    this corn cake looks so good I am going to have to make it - thanks for the inspiration.

    Reply
  10. Byte64

    September 11, 2010 at 7:25 pm

    Querida Mely, por fin!!
    el pan de elote me encanta, aquí tenemos nada mas maíz amarillo bastante dulzón, de hecho casi no se necesita agregar azúcar.

    Y no vuelvas a desaparecer!
    Tlaz

    Reply
  11. Gabriela, clavo y canela

    September 11, 2010 at 11:01 pm

    Que ricoo!!! nos encanta el elote en casa, y justamente en esta epoca hay muuucho elote!

    felicidades atrasado por tu cumple, y gracias por tu felicitación para mí 🙂
    Eres de virgo también, tremendaaa!!! jajaja
    besos
    Gaby

    Reply
  12. Gaviota

    September 12, 2010 at 3:22 pm

    Gracias Mely por tan excelente receta que estas compartiendo, Saludos
    Mariana

    Reply
  13. Casey and Vanessa

    September 12, 2010 at 5:07 pm

    We went for making the corn cake today 🙂 and realized you don't have the measurements for how much butter to use. lol

    So I guessed 1 cup of butter but after the baking process we believe that 3/4 cup would have been better and our corn is tooooooo moist as well. It was still great with our tortilla soup though.

    Vanessa loved it!

    Hvala puno!

    Reply
  14. Anilú

    November 26, 2010 at 5:17 pm

    I was wondering if I can make it with sweetcorn instead of corn. Please help.

    Reply
  15. Mexico in my kitchen

    November 26, 2010 at 10:01 pm

    Hello Anilu,

    Sorry the late reply. Yes, you can use sweet corn but you better leave it to dry overnight. Remove the husks and let it on your kitchen counters over night. Sweet corn is juicier and if you do not let dry a little you would end with a souffle instead of a cake. Other option would be to add extra flour to compensated for the juicier corn.

    Gracias por tu visita.

    Mely

    Reply
  16. Anilú

    November 28, 2010 at 8:06 pm

    Thanks for your reply. I made it today and turned out amazing. It was a bit too moist but next time I will let it dry longer. The taste was fab. Gracias otra vez Mely

    Reply
  17. Mexico in my kitchen

    November 28, 2010 at 9:33 pm

    Hola Anilu,
    Glad to know it worked.
    Estuve visitando tu blog ojala siquieras escribiendo No he encontrado mucha gente de Tabasco que tenga blogs en ingles. Yo vivi 5 anios en Tabasco, asi que parte de mi tambien es Tabasquena. 🙂

    Saludos y un abrazo.

    Mely

    Reply
  18. Ziho

    February 14, 2011 at 7:48 pm

    En realidad no habia encontrado alguna receta que se asemejara al pan de elote tan delicioso que venden por estos, rumbos la tomare e igual la compartire con familia en Canada que también extrañan este delicioso pan.

    Gracias

    Reply
  19. Apex

    June 13, 2011 at 12:32 pm

    Excellent recipe! I love sweet corn cake and this tasted fabulous! Thanks for a great recipe!

    Reply
  20. Elihanline

    July 26, 2012 at 3:48 pm

    Muchas gracias por cada una de tus recetas, yo tambien como mexicana y viviendo lejos de mi familia me gusta compartir mis tradiciones y cultura con la familia de mi esposo, ya que todos son americanos.

    Y tu pagina es la 1ra que encuentro que te motiva a una nueva aventura en la cocina.

    Thank you so much, Mely.

    Reply
    • Mely

      July 26, 2012 at 3:54 pm

      Hola Elihanline,

      El blog lo empece pensando en mi hijo adolescente, que algun dia, el quisiera recrear lo que le cocino cuando ya sea un adulto y forme una familia. Pero luego tambien pense en todos los mexicanos que extrañana la comida de sus propias madres o abuelas. Quisiera que con cada receta les pudiera dar mas que un platillo, un abrazo.

      Saludos y que cocines muy rico.

      Mely

      Reply
  21. Ruchi

    February 04, 2014 at 9:46 am

    could you substitute the flour with masa flour to make this recipe gluten free? It look so good!

    Reply
    • Mely

      February 04, 2014 at 1:40 pm

      Yes, you can ! It works really good.

      Happy cookig.

      Reply
  22. Laura Aguirre

    February 20, 2016 at 9:48 pm

    5 stars
    Hi Mely, I've really enjoyed following your recipes, and so far with great success! I've made the red pozole and the menudo, my family and I have enjoyed them so much. Today I'm trying tortillas de harina. Thanks for the wonderful recipes!

    Reply
  23. Betty

    May 04, 2019 at 9:56 am

    Can you bake this in muffin pan? It looks so delicious but transporting to serve at the beach on cinco de mayo🏖😋

    Reply
    • mmartinez

      May 05, 2019 at 10:06 am

      Hello Betty,
      Yes, you can, reduce the cooking time and remove from oven when you see they look golden in the top and checking with a toothpick to see if they are cooked.

      Reply
  24. Betty

    May 04, 2019 at 10:57 am

    Can you bake in a muffin pan

    Reply
    • mmartinez

      May 05, 2019 at 10:03 am

      Hello Betty,
      Yes, but watch out for the baking time. I'm pretty sure it will be less time.

      Reply
  25. Carmen

    September 20, 2020 at 7:55 am

    5 stars
    Very good recipe. It’s really a keeper. Thank you Mely. Continue making our life happier with those great recipes.

    Reply

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Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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