Pan De Elote Con Nutella (Mexican Corn Bread)
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 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
Instructions
- 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!
