Pan de Elote (Mexican Corn Cake)

Pan de elote is a soft Mexican corn cake with a naturally sweet, creamy character from blended sweetcorn. Unlike a drier cornbread, it has a tender, almost custard-like crumb, enriched with butter, milk and eggs and lightly scented with vanilla. Baked until golden, it slices cleanly once slightly cooled and is just as good warm as it is at room temperature. Its simplicity is part of its appeal: familiar ingredients, gentle sweetness and a moist texture that suits dessert, coffee time or a relaxed afternoon snack.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Mexican home baking
Cooking style Make-ahead friendly • Freezer-friendly
Time commitment Under 1 hour

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

Blender Cake pan Mixing bowl Oven Spatula
Ingredients
Instructions
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  1. Heat the oven to 180°C (355°F). Grease a cake pan and set aside.
  2. 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.
  3. Add the baking powder and pulse just until incorporated. Pour the batter into the prepared pan and level the top.
  4. 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.

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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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Pan de Elote (Mexican Corn Cake)
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Recipe overview

  • Servings: 10 servings
  • Yield: corn cake
  • Total time: 1h (15min active)
  • Difficulty: Easy
  • Cuisine: Mexican
  • Allergens:
    Eggs Milk
Beginner friendly Freezer friendly Kid friendly
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Equipment you'll need

Blender Cake pan Mixing bowl Oven Spatula
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Baking powder

1 cup ≈ 220.8 g
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Fine sea salt

1 cup ≈ 268.8 g
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Granulated sugar

1 cup ≈ 200 g
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Unsalted butter

10 oz ≈ 283 g
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Vanilla extract

1 cup ≈ 240 ml
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Whole milk

1 cup ≈ 240 ml
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