Pan de Elote (Sweet Mexican Corn Loaf)

4.47 from 15 votes

Makes one 9 × 5 inch (23 × 12.5 cm)

Prep Time10

Cook Time1 10

Total Time1 20

Course: Bread, Dessert

Cuisine: Mexican, Mexican American, Mexican Fusion

Keyword: Pan de Elote

Servings:

Calories: 357kcal

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

** 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.