Yes, it looks like cornbread, and that’s what it actually is. Pan means bread, elote means corn. But if you expect anything like what Americans think of as cornbread, well you’re way off. Neither southern nor northern cornbread at all compares to this.
In fact, this is more dessert than used as a bread to have with say chili. The sweetness depends in some measure to the sweetness of the corn. The yellow corns will impart more sweetness and white corn is preferred.
It’s best to make when fresh corn is available, but you can use frozen or canned.
Recipes vary. This is standard Mexican food, and thus old family recipes predominate over any one standard variety. This is great for low carbing because there is no corn meal or flour in it, but a lot of sugar, though I understand there are recipes out there to make your own sugar free condensed milk. I’ll be adding one for you in weeks to come.
- (3 1/2 Oz butter
- 1 can condensed milk
- 6 white corn cobs (about 3½ cups of corn kernels)
- 4 eggs
- 1 teaspoon baking powder
- Remove the husks and the silk from the corn and cut the kernels off as close to the center as possible.
- Preheat oven to (350°F). Grease and flour A loaf pan, or a 8 x 8 baking dish.
- In a mixing bowl cream the butter using and electric hand mixer.
- In a 5-cup capacity blender, add the condensed milk, corn kernels and eggs. Puree until mostly smooth. If the mixture is too thick, you can add some milk.
- Add liquid ingredients to the butter, integrate well. Finally add the baking powder.
- Pour the mixture into the prepared mold. Bake for 50-60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
NOTES: You can serve with powdered sugar as a dessert or plain or with some fruit. If your corn is not too sweet, it will serve as a accompaniment to stew or chili, or as you would normally use say a northern cornbread.
SOURCE: Sweet Cannela