Pan De Elote Con Nutella (Mexican Corn Bread)

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Pan De Elote Con Nutella (Mexican Corn Bread)

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


  • 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!

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