Originating from Mexico, where there are over 60 types of native corn, Pan de Elote, also known as pan de choclo or pan de maiz, is a delightful pastry made from white or yellow corn kernels. It’s a beloved treat in many Latin American countries, and it’s a big hit in my home!
Pan De Elote Con Nutella (Mexican Corn Bread)
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 cup sweetened condensed milk
- 3 cups fresh white corn kernels separated
- 1 cup 2 sticks unsalted butter, softened
- 5 large eggs at room temperature
- 3/4 cup Nutella® for topping
- Preheat your oven to 350°F. Grease a 10-inch springform pan with non-stick cooking spray and set it aside.
- In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 1/4 teaspoon of salt, 2 tablespoons of cornstarch, 2 tablespoons of baking powder, and 2 tablespoons of sugar. Set this dry mixture aside.
- In a blender, combine 1 cup of sweetened condensed milk, 2 1/2 cups of corn, softened butter, and eggs. Blend until smooth. Add the remaining 1/2 cup of corn and pulse a few times to keep some texture.
- Transfer the blended mixture to the bowl with the dry ingredients. Stir with a whisk until everything is well combined. Pour the batter into the prepared pan.
- Bake for 55 minutes or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for 10 minutes, then release the pan and let the cake cool completely.
- Once cooled, spread a generous layer of Nutella® on the cake, creating decorative swirls. Slice and enjoy your homemade Pan de Elote!