Week 72: Pastel de Elote

Pastel de elote directly translates to corn cake, and it originates from Mexico.

Jump to the recipe!

This is not your typical corn bread. The recipe includes fresh corn kernels and has a higher sugar content.

This cake also uses condensed milk as its main sweetener. This gives a bread pudding consistency that’s perfect to eat with your morning coffee.

I recommend serving pastel de elote with a dusting of powdered sugar or whipped cream.

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RECIPE:

INGREDIENTS:

• 4 tablespoons unsalted butter, softened

• 1/2 cup granulated sugar

• 3 eggs

• 1/2 cup condensed milk

• 1 cup all-purpose flour

• 3/4 teaspoons baking powder

• 3/4 cup corn kernels

STEPS:

1. Preheat your oven to 350 degrees F, and line an 8-inch cake pan with parchment paper.

2. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Add the eggs and condensed milk. Slowly mix in the flour, baking powder, and corn kernels. Avoid overmixing!

3. Pour the batter into your prepared pan and bake for 30 minutes. Set aside to cool and serve!

Enjoy!

The Bored Baker 👩🏽‍🍳