Pan de Elote (Mexican Cornbread)

Indulge yourself in the delightful sweetness of this traditional Pan de Elote, a moist and fragrant corn cake that is a perfect blend of fresh corn, creamy condensed milk, and a hint of cinnamon. It's an irresistible treat for any occasion!

Ingredients:

🌽 5 fresh corn (approx. 5 cups, kernels removed)
🥛 1 can condensed milk
🥚 4 eggs
🧂 1/4 teaspoon cinnamon
🧂 1/4 teaspoon salt
🥄 1 tablespoon baking powder
🍚 1 cup all-purpose flour (divided into two 1/2 cups)
🥓 1/2 cup lard

Instructions:

Prepare the Corn:

• Start by removing the kernels from the fresh corn. You should have around 5 cups of kernels. Make sure there are no corn silks left.

Preheat Your Oven:

• Preheat the oven to 375°F (190°C).

Mix the Wet Ingredients:

• In a large mixing bowl, combine the corn kernels with the condensed milk and eggs. Mix well until the ingredients are fully incorporated.

Add the Dry Ingredients:

• Stir in the cinnamon, salt, and baking powder to the wet mixture.
• Gradually add the first half-cup of all-purpose flour to the mixture.

Incorporate the Lard:

• Melt the lard slightly if it's solid at room temperature. Stir it into the corn mixture.

Finish with More Flour:

• Gradually add the remaining half-cup of all-purpose flour to the mixture, stirring until everything is well combined and the batter is smooth.

Prepare the Baking Pan:

• With a paper towel, use a little of the remaining lard to grease your baking pan. Dust the greased pan with a bit of flour to ensure the cake doesn’t stick.

Bake the Cake:

• Pour the batter into the prepared pan. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.

Cool and Serve:

• Allow the cake to cool slightly before removing it from the pan. Serve warm or at room temperature.

Prep Time:

• 20 minutes

Cook Time:

• 1 hour

Total Time:

• 1 hour and 20 minutes

Equipment:

• Mixing bowls
• Baking pan
• Oven
• Measuring spoons and cups

Cooking Tips:

• Ensure that the lard is evenly melted and mixed into the batter for a moist and tender cake.
• For added flavor, consider mixing in a handful of raisins or nuts.

Servings:

• Serves approximately 8-10 people

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Pan de Elote (Mexican Cornbread)