How To Cook De Elote Pastel Cake From Corn

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Pastel De Elote

Pastel De Elote

Dalgano - Mexican Food | Pan de elote (Mexican cornbread or cornbread) is very different from typical American cornbread. The dough is a moist mixture that contains a small amount of flour and condensed milk instead of sugar.

Sweetened condensed milk is used in many Latin American desserts. Adding sugar to condensed milk (milk with some of the water evaporated) extends shelf life and this ingredient lasts for years in the kitchen until needed for such a recipe. Sugar also helps enrich condensed milk, giving baked goods such as Tres leches cakes and lime cakes a very moist texture and a sweet, thick milky taste. if you are looking for food references from Mexico you can try recipes Easy Snack Quesadilla From Mexico.

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Ingredients

• 16 cobs of sweet white corn, peeled
• 2 1/2 cups softened butter, plus more for baking dish
• 10 eggs
• 2 (14 ounces) cans of sweetened condensed milk
• 1 cup milk
• 4 cups flour, plus extra for garnish
• 2 tablespoons of baking powder
• 2 teaspoons cinnamon powder
• 1/2 teaspoon salt

How to make Pastel De Elote

1. Preheat the oven to 175 degrees Celsius. Grease a 9-inch cake pan and sprinkle with flour. Cool in the freezer.
2. Cut the corn into spikes with a sharp knife. In a large bowl, beat the butter in an electric mixer until smooth and creamy.
3. Mix eggs, sweetened condensed milk, whole milk, and corn kernels in a blender. Mix well. Place the egg and butter mixture in a bowl and mix well.
4. Transfer flour, baking powder, cinnamon, and salt to a large bowl. Add the eggs then stir to mix.
5. Remove the cake pan from the freezer. Grease again and sprinkle with flour. Pour the batter into the pan.
6. In the preheated oven, bake for about 45 minutes until the cake is golden brown and a toothpick is clean in the center. Let cool in the pan for 15 minutes, then remove from the mold and cool on a wire rack.