How to make Pan de Elote (Mexican Sweet Corn Loaf)

Hola! Today we’re making Pan de Elote, a Mexican sweet corn loaf, and it is one of my favorite recipes from my upcoming cookbook, Chicano Bakes!

If you’d like to pre-order a copy, you can find it here:

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What is Pan de Elote?

Pan de elote is one of the very few things my mom would bake for us every summer when sweet white corn was in season. The best way I can describe this is as a fusion between a pound cake and corn bread. It’s sweet, dense, and creamy, and perfect on its own or with a dab of butter or with a drizzle of honey. The Summer is the perfect time to make this, as sweet white and sweet yellow corn are both in season right now. If you don’t have a copy of my first cookbook, you can purchase Chicano Eats here, it’s a great companion to Chicano Bakes!

One thing to note as we dive into this recipe, as well as Chicano Bakes, is that in order to successfully bake your way through these recipes, you’re going to have to weigh your ingredients. When you’re writing a cookbook, or developing recipes, there are so many things you have to keep in mind, the biggest being, how can folk easily make this at home with the least amount of errors, and for this book, it’s going to be by using a scale.

The weight of one cup of flour varies by baker, so in the book you’ll find a table with weights I used to develop in case you ever need to quick reference. In my case, one cup of flour weighs 125 grams. This is important because when I was using a 1 cup measuring cup to freely scoop out flour, I weighed out the amount, and noticed I was packing about an extra 30 grams of flour every time, which is an extra 1/4 cup. Packing extra flour can quickly add up in certain recipes, and will seriously alter the end product, so use a scale!

What is Pan de Elote made from?

Pan de elote is made with fresh sweet white or yellow corn!

How do you make Pan de Elote?

Making Pan de Elote is pretty easy, and it’s a two bowl job which means easy clean up, and it comes together in five easy steps.

• 1. In a large bowl, you’re going to sift together all of the dry ingredients.
• 2. In a blender, you’re going to make a corn puree by blending together the kernels and milk.
• 3. In a second bowl, you’re going to whisk together all of the wet ingredients.
• 4. You’re going to fold the wet ingredients into the dry.
• 5. Pour the batter into a 9x5in loaf pan and bake until the top is nice and golden brown!

As a kid, I used to eat pan de elote on its own, but as an adult, I can’t help but add a pat of butter and a drizzle of honey. If you need anything to wash this down, pair this pan de elote with my toasted coconut horchata!

Find the Recipe in Chicano Bakes!

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4.47 from 15 votes

Pan de Elote (Sweet Mexican Corn Loaf)

Makes one 9 × 5 inch (23 × 12.5 cm)

Course Bread, Dessert

Cuisine Mexican, Mexican American, Mexican Fusion

Keyword Pan de Elote

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 357kcal

Ingredients

• 281 g (2 ¼ cups) Unbleached All-Purpose Flour
• 1 ½ teaspoons Baking Powder
• 1 teaspoon Diamon Crystal Kosher Salt , or ½ teaspoon fine sea salt
• 300 g (2 cups) Fresh Sweet White or Yellow Corn Kernels , from about 3 large ears of corn
• 397 g (14-ounce) Can Sweetened Condensed Milk
• 59 g (¼ cup) Whole Milk
• 66 g (⅓ cup) Sugar
• 2 teaspoons Pure Vanilla Extract
• 3 Large Eggs
• 170 g (¾ cup) Unsalted Butter , melted

Instructions

• ** Please note, the recipes in Chicano Bakes were developed using weights, and the cup measurements are based off these weights. For accuracy, use a scale. If you aren't measuring out your ingredients properly, especially when it comes to the flour, you could be potentially incorporating more than needed, and this will yield a dry loaf**
• Preheat the oven to 350°F (180°C). Grease a 9 × 5-inch (23 × 12.5 cm) loaf pan. 
• In a large bowl, sift in the flour, then whisk in the baking powder, and salt. 
• In a blender, combine the corn kernels, condensed milk, whole milk, sugar, and vanilla. Blend on medium-high speed for a minute, until you have a smooth puree. Pour the corn puree into a medium-sized bowl, then whisk in the eggs, one at a time, followed by the melted butter. Add the wet ingredients to the dry ingredients and whisk together just until combined and no traces of flour remain. 
• Pour the batter into the loaf pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. 
• Let the loaf cool in the pan completely before slicing with a serrated knife.