Restaurants›Javier's Restaurant - Newport Beach›Pan De Elote Recipe

Pan De Elote Recipe

Inspired by Javier's Restaurant - Newport Beach
Time1h 30m
Serves8

Sweet Mexican corn bread served with vanilla bean ice cream

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Ingredients

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Cake

Finish & Serve

Method

Cake

1

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) round cake pan or a 9x5-inch loaf pan and if desired, line the bottom with a circle of parchment for easier removal.

2

Process the corn and wet ingredients

Place the corn kernels in a food processor or blender and pulse until coarsely ground — you want some texture, not completely smooth. Transfer about 1 cup of the coarse corn to a bowl for texture. To the remaining corn in the processor, add the sweetened condensed milk, whole milk, melted butter, eggs, and vanilla extract. Blend until mostly smooth and well combined (about 30–45 seconds).

3

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly distributed.

4

Fold batter and add texture

Pour the wet corn mixture into the bowl with the dry ingredients and gently fold until just combined. Stir in the reserved coarsely ground corn kernels by hand to add texture. Do not overmix; the batter will be slightly loose and bumpy.

5

Bake

Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 35–45 minutes for a 9-inch round (or 45–55 minutes for a loaf) until the top is golden, a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), and the edges pull slightly away from the pan.

6

Cool

Remove the pan from the oven and place on a wire rack. Let the pan de elote cool in the pan for 15 minutes, then run a knife around the edge and invert it onto the rack to finish cooling for another 20–30 minutes. Serve slightly warm or at room temperature.

Finish & Serve

7

Remove the cake to a serving plate. If desired, brush the top lightly with the reserved 1 tablespoon melted butter for sheen and sprinkle the powdered sugar over the top through a fine sieve.

8

Slice the pan de elote into 8 equal pieces. Serve each slice with a scoop of vanilla bean ice cream placed on the side or on top so it melts into the warm cake.

9

Store any leftover pan de elote covered in the refrigerator for up to 3 days. Reheat gently in a warm oven (275°F/135°C) for 8–10 minutes before serving.