Pan de elote is more than just Mexican cornbread—it’s a sweet, moist, and comforting slice of home. Whether served warm from the oven or chilled as dessert, this traditional treat is beloved in Mexican kitchens for its simplicity and soulfulness. In this article, we’ll explore the story behind pan de elote, how to make it just right, the ingredients that matter, and creative ways to serve and store it. We’ll also answer your top questions about this delightful dish and offer some must-know tips to help you bake the best pan de elote every time.
Table of Contents
Table of Contents
Why Pan de Elote Is a Family Favorite
Grandma’s Cornbread: A Sweet Tradition
In our family kitchen, pan de elote wasn’t just a recipe—it was a regular moment of magic passed down from my Grandma. She’d hum soft songs in Spanish while shucking ears of corn, always reminding me to listen for the “song” of freshness as each husk peeled back. I was little then, maybe seven, sitting on a wobbly stool while she mixed the batter by hand. Her version wasn’t too sweet, never too dry, and always baked in her old round pan that left a perfectly caramelized edge. That pan has seen generations—and the smell of corn baking still pulls us all into the kitchen.
My love for Mexican desserts began right there. While my mom worked late shifts, it was Grandma who shared the soul of our food. Her pan de elote was a staple, served warm with café de olla or tucked into foil for lunchbox treats. It was soft, rich, and comforting—something between cake and bread, and always loaded with meaning.
Today, I share that same comfort through recipes like our Mexican flan and concha French toast, each one rooted in memories and made simple for modern, busy lives. Just like pan de elote, they’re sweet traditions made to be shared.
What Makes Pan de Elote So Special?
Pan de elote is unlike American cornbread. It’s not crumbly or dry—it’s creamy, sweet, and tender, more like a custard cake made with fresh corn. You’ll find it at birthday tables, holiday meals, and cozy Sunday mornings in many Mexican homes. And while there are countless variations—from vegan conchas to fusion-style desserts—this one holds a special spot in our kitchen.
What You Need to Make Authentic Pan de Elote
Classic Ingredients with a Homemade Twist
The charm of pan de elote lies in its simplicity. You don’t need fancy tools or hard-to-find ingredients—just fresh, ripe corn and a few staples you probably already have. Some modern versions use condensed milk or cream cheese for extra richness, but our family keeps it classic. This list is what Grandma swore by, and it creates a texture that’s soft, custardy, and just sweet enough.
Your Essential Ingredients List
Here’s what you’ll need to make this traditional Mexican dessert:
- 2 cups fresh corn kernels (or frozen, thawed)
- 4 large eggs
- 1 can (14 oz) sweetened condensed milk
- ½ cup whole milk
- ¼ cup unsalted butter (softened)
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- Optional: ¼ cup all-purpose flour (for a firmer texture)
This recipe is naturally gluten-free unless you add the optional flour. If you prefer a slightly more structured slice, that bit of flour helps, but it’s entirely up to your taste.
Looking to customize? Add a hint of cinnamon or a sprinkle of shredded coconut before baking. Just don’t skip the vanilla—it rounds out the flavor beautifully and makes your kitchen smell amazing.
You can find similar pantry-friendly recipes on our site, like these Mexican sweet empanadas, where dough and filling are equally simple yet satisfying.
In the next section, we’ll walk through how to prepare and bake pan de elote step-by-step so you can enjoy it fresh and warm from your oven.
How to Make Pan de Elote
Easy Steps for a Classic Dessert
Making pan de elote at home is surprisingly easy. With just a blender and one mixing bowl, you’ll go from corn kernels to golden perfection in under an hour. The key is blending the ingredients until silky-smooth—no chunky batter here. The result is a moist, custardy cake that’s somewhere between a pudding and a muffin.
Step-by-Step Instructions
Step 1: Prep your oven and pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round baking dish or an 8×8 square pan with butter or nonstick spray.
Step 2: Blend the wet ingredients
In a blender, combine the corn, eggs, sweetened condensed milk, whole milk, vanilla, and softened butter. Blend until the mixture is completely smooth—about 1–2 minutes.
Step 3: Add the dry ingredients
Add the baking powder, salt, and optional flour into the blender. Pulse a few more times until everything is just combined.
Step 4: Pour and smooth
Pour the batter into your prepared pan. Use a spatula to smooth the top evenly. The batter will be slightly thick but pourable.
Step 5: Bake to golden perfection
Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges will caramelize slightly—that’s the best part.
Step 6: Cool and serve
Let the pan de elote cool in the pan for 15–20 minutes before slicing. You can serve it warm, at room temperature, or even chilled from the fridge.
This dessert is easy to make ahead—just like our easy mini chocoflan recipe, it stores beautifully and gets even better by the next day.
Serving, Variations, and Storing // Making the Most of Your Pan de Elote
How to Serve It Just Right
Pan de elote is one of those versatile desserts that works for breakfast, snack time, or a sweet ending to dinner. We love serving it slightly warm with a dollop of crema or a drizzle of cajeta (Mexican caramel). On weekends, I’ll even pair it with strong coffee and fruit on the side—my daughter calls it “corn cake breakfast,” and she’s not wrong.
If you’re making this for a party, cut it into small squares, top each with whipped cream, and sprinkle with cinnamon. It’s a hit at potlucks and family gatherings, just like our churro cheesecake.
Variations to Try + Storage Tips
Here are a few fun ways to make pan de elote your own:
- Add a pinch of cinnamon to the batter for a warmer flavor.
- Fold in shredded coconut for added texture and tropical flair.
- Use cream cheese instead of butter for a tangier, denser cake.
- Swap sweetened condensed milk with evaporated milk and a little sugar if you prefer a less sweet version.
To store:
Wrap leftovers tightly and refrigerate for up to 5 days. To reheat, pop a slice in the microwave for 15–20 seconds. It’s also freezer-friendly—slice, wrap in plastic, and freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.
Whether you’re baking for family or craving a nostalgic dessert, pan de elote brings comfort with every bite. In the next section, we’ll answer common questions to help you enjoy this recipe even more.
Frequently Asked Questions
Is pan de elote considered a dessert?
Yes, pan de elote is a traditional Mexican dessert. It’s sweet, moist, and often enjoyed after meals or with coffee. While it resembles cornbread in appearance, its flavor and texture are closer to a custard cake than a savory bread.
What’s the origin of pan de elote?
Pan de elote has its roots in rural Mexico, especially in corn-rich states like Michoacán. It was traditionally baked in wood-fired ovens using fresh seasonal corn and simple pantry ingredients, passed down through generations as a family treat.
What is the name of Mexican cornbread?
In Spanish, “Mexican cornbread” is known as pan de elote. It’s not the same as American cornbread—it’s softer, sweeter, and usually made with fresh corn and sweetened milk.
What’s the difference between elote and street corn?
“Elote” refers to corn on the cob in Spanish, while “Mexican street corn” typically means grilled elote slathered with mayo, cotija cheese, chili powder, and lime. Pan de elote uses corn, but in a dessert form, baked into a sweet cake.
Pan de Elote: Traditional Mexican Sweet Corn Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A sweet, moist Mexican corn cake made with fresh corn and sweetened condensed milk. Simple, comforting, and perfect for dessert or breakfast.
Ingredients
2 cups fresh corn kernels
4 large eggs
1 can (14 oz) sweetened condensed milk
½ cup whole milk
¼ cup unsalted butter (softened)
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
Optional: ¼ cup all-purpose flour
Instructions
1. Preheat oven to 350°F (175°C) and grease a baking pan.
2. Blend corn, eggs, condensed milk, whole milk, vanilla, and butter until smooth.
3. Add baking powder, salt, and optional flour. Blend to combine.
4. Pour into prepared pan and smooth the top.
5. Bake for 45–50 minutes until golden and firm.
6. Let cool before slicing and serving.
Notes
You can add cinnamon or coconut for variation.
Store in the fridge up to 5 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 22g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
Conclusion
Whether you’re revisiting childhood memories or discovering this dish for the first time, pan de elote is more than a dessert—it’s a warm, sweet reminder of tradition. With a few basic ingredients and just under an hour, you can recreate this beloved Mexican recipe in your own kitchen.
For more family-favorite recipes rooted in tradition and love, explore other comforting classics like Easy Margarita Tres Leches Cake and vegan conchas.