Pan de Elote (Mexican Corn Cake)
Why this recipe works
- Tender corn-rich crumb: Blending the sweetcorn with milk creates a smooth batter that bakes into a soft, moist cake.
- Simple pantry method: Butter, eggs, sugar and baking powder give structure and lift without needing flour or a long mixing process.
- Good warm or cooled: The cake slices neatly after a short rest and keeps well, making it practical for preparing ahead.
Get the most out of this recipe
Texture tips
- Blend until very smooth: A fully blended corn mixture gives the cake its fine, tender texture; stop and scrape down the blender if needed.
- Check for moist crumbs: Remove the cake when a skewer comes out clean or with a few moist crumbs, rather than baking until completely dry.
Make-ahead tips
- Bake ahead: Pan de elote can be baked in advance and served at room temperature, or gently warmed before serving.
- Freeze in slices: Wrap slices well before freezing, then defrost overnight in the fridge for an easy make-ahead dessert.
- Warm gently: Reheat slices in a 160°C (320°F) oven until just warmed through to avoid drying the crumb.
Ingredient notes
- Sweetcorn matters: Use naturally sweet, tender corn kernels for the best flavour, as the corn is the main character of the cake.
- Milk variations: Whole milk gives a classic rich texture, while coconut milk adds a subtle coconut note and slightly fuller mouthfeel.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Grease a cake pan and set aside.
- In a blender, combine the sweet corn kernels and whole milk, then blend until very smooth. Add the eggs, granulated sugar, vanilla extract, fine sea salt and melted unsalted butter, and blend again until fully combined.
- Add the baking powder and pulse just until incorporated. Pour the batter into the prepared pan and level the top.
- Bake for 40 to 45 minutes, until golden and a skewer inserted in the centre comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then turn out and slice warm or at room temperature.
Recipe notes
Tips
- For the most tender crumb, blend the corn mixture until completely smooth, scraping down the blender as needed.
- If the top is browning too quickly, move the cake to a lower shelf for the final 10 minutes of baking.
Substitutions
- Replace Vanilla extract with the same amount of Vanilla powder for a slightly more rounded vanilla flavour.
- Replace Whole milk with the same amount of Coconut milk for a subtle coconut note and a slightly richer texture.
Storage
- Refrigerate up to 4 days
- Store slices in an airtight container in the fridge. Bring to room temperature, or warm in a 160°C (320°F) oven for 8 to 10 minutes; freeze slices well wrapped for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 10 servings
- Yield: corn cake
- Total time: 1h (15min active)
- Difficulty: Easy
- Cuisine: Mexican
-
Allergens:
Eggs Milk
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