Pan De Elote Con Nutella (Mexican Corn Bread)

Posted on

Pan De Elote Con Nutella (Mexican Corn Bread)

Prep Time 15 minutes
Cook Time 55 minutes
Course Dessert
Servings 12

Ingredients
  

  • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating