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Pastel de Elote (Mexican Corn Cake)
Pastel de Elote (Mexican Corn Cake)
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Moist Jalisco corn cake sweetened with condensed milk.
Ingredients:
  • 8 ears sweet white corn, husked
  • 1.75 cups softened butter, plus more for baking dish
  • 5 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 0.5 cup milk
  • 2 cups all-purpose flour, plus additional for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon salt
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C. Grease and flour a 9-inch cake pan, then chill in the freezer.
  • Using a sharp knife, remove kernels from corn. In a large bowl, beat butter with an electric mixer until smooth and creamy.
  • In a blender, combine eggs, condensed milk, whole milk, and corn kernels until smooth. Transfer the mixture to a bowl, add butter, and mix thoroughly.
  • In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Blend in the egg mixture until well combined.
  • Take the chilled cake pan out from the freezer. Grease and flour it once more, then pour the batter into the pan.
  • Bake until the cake is golden brown and a toothpick comes out clean when inserted in the center, approximately 45 minutes. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

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