Pastel De Elote (Mexican Corn Cake) – a delicious recipe with white corn, butter, eggs, condensed milk, milk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
2
Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
3
Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
4
Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
5
Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
6
Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.
1305
kcal
Calories
97
g
Fat
88
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ears sweet white corn, husked, 1 3/4 cups softened butter, plus more for baking dish, 5 eggs, 1 (14 ounce) can sweetened condensed milk, and more.
Yes, Pastel De Elote (Mexican Corn Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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