A Mexican Classic: Corn Bread (Pan de Elote)
There are flavors that not only get consumed but also felt. Corn bread (Pan de Elote) is one of them: a classic of Mexican afternoons, family breakfasts, and those leisurely snacks where time seems to stand still. This recipe, inspired by grandmothers’ cooking, is as easy as it is irresistible. Its creamy texture and natural sweetness make it the perfect dessert to accompany a cup of coffee, a glass of cold milk, or simply to indulge in without reason.
The Secret Ingredient: Fresh Corn and Condensed Milk
The secret to this delightful corn bread lies in using fresh corn, condensed milk, and pouring in plenty of love. Here we share the recipe so you can bake a piece in your very own kitchen.
Ingredients
- Fresh corn kernels: The star of the show, fresh corn kernels bring a sweet and earthy flavor to the bread.
- All-purpose flour: Provides structure and a subtle taste to balance the sweetness.
- Baking powder: Ensures the bread rises properly, creating a light and fluffy texture.
- Salt: Enhances the overall flavor without making it salty.
- Condensed milk: Adds richness and natural sweetness to the corn bread.
- Eggs: Bind the ingredients together and add moisture.
- Butter: Contributes to the bread’s richness and flavor.
- Vanilla extract: Enhances the sweetness and adds depth to the taste.
Instructions
- Preheat your oven: Set it to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
- Mix dry ingredients: In a large bowl, combine the flour, baking powder, and salt. Stir until well mixed.
- Prepare the wet ingredients: In another bowl, whisk together the condensed milk, eggs, melted butter, and vanilla extract.
- Combine the mixtures: Gradually add the wet ingredients to the dry ones, stirring gently until just combined. Be careful not to overmix.
- Fold in the corn kernels: Gently mix in the fresh corn kernels, ensuring they are evenly distributed throughout the batter.
- Pour and bake: Carefully pour the batter into the prepared loaf pan and smooth the top. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the corn bread to cool in the pan for a few minutes before transferring it to a wire rack. Serve warm or at room temperature, savoring every bite of this delightful Mexican classic.
Key Questions and Answers
- What is Pan de Elote? Pan de Elote, or corn bread, is a traditional Mexican dessert with a creamy texture and natural sweetness. It’s often enjoyed during family gatherings, afternoon snacks, or as a simple indulgence.
- Why is fresh corn important? Fresh corn kernels provide a sweet and earthy flavor that elevates the taste of the corn bread, making it a more authentic and delicious experience.
- What role does condensed milk play? Condensed milk adds richness and natural sweetness to the corn bread, balancing its subtle earthy flavor from the corn.
- How long does it take to make Pan de Elote? With simple steps and minimal ingredients, this corn bread recipe can be prepared in about 40 minutes, including baking time.
- Can I use canned corn? While fresh corn kernels are preferred for their superior flavor, you can substitute them with canned corn if necessary. Just make sure to drain and rinse the corn before using it in the recipe.
