📝 About This Recipe
A beloved staple across Mexican households, Pastel de Elote is a rustic, comforting masterpiece that blurs the line between a side dish and a dessert. Unlike American cornbread, this cake relies on fresh corn kernels and sweetened condensed milk to achieve a dense, moist, and almost custard-like texture. It is a celebration of the humble 'elote,' offering a deeply aromatic experience that is as perfect for a festive dinner as it is with a cup of spiced café de olla.
🥗 Ingredients
The Corn Base
- 4 cups Fresh corn kernels (cut from about 5-6 ears of corn; frozen/thawed is acceptable if fresh is unavailable)
- 14 ounces Sweetened condensed milk (one standard can)
- 1/4 cup Whole milk (room temperature)
Batter & Aromatics
- 1 cup Unsalted butter (melted and slightly cooled)
- 4 pieces Large eggs (at room temperature)
- 1 tablespoon Vanilla extract (pure Mexican vanilla is preferred)
- 1 cup All-purpose flour (sifted)
- 1 tablespoon Baking powder
- 1/2 teaspoon Ground cinnamon (plus extra for dusting)
- 1/2 teaspoon Salt (fine sea salt)
For the Pan & Garnish
- 1 tablespoon Butter (for greasing the pan)
- 2 tablespoons Powdered sugar (for dusting)
- 1/4 cup Cajeta or Dulce de Leche (optional drizzle)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Generously grease a 9-inch bundt pan or a 9x9 inch square baking dish with butter, ensuring every crevice is coated.
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2
If using fresh corn, shuck the ears and carefully slice the kernels off the cob. Measure out 4 cups.
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3
In a high-speed blender, combine the corn kernels, the entire can of sweetened condensed milk, and the 1/4 cup of whole milk.
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4
Pulse the blender until the mixture is combined but still retains some texture. You want a thick, chunky puree rather than a completely smooth liquid to ensure that classic rustic mouthfeel.
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5
In a large mixing bowl, whisk the 4 eggs until light and frothy. Slowly pour in the melted butter and vanilla extract while whisking constantly.
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6
Pour the corn mixture from the blender into the bowl with the egg and butter mixture. Stir gently with a spatula to combine.
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7
In a separate smaller bowl, whisk together the sifted flour, baking powder, ground cinnamon, and salt.
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8
Gradually fold the dry ingredients into the wet corn batter. Mix only until no large streaks of flour remain; over-mixing can lead to a tough cake.
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9
Pour the batter into the prepared baking pan, smoothing the top with your spatula.
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10
Place in the center of the oven and bake for 50 to 60 minutes. The cake is done when the edges are golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay due to the custard-like nature).
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11
Remove from the oven and let the cake cool in the pan for at least 20 minutes. This resting period is crucial for the internal structure to set.
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12
If using a bundt pan, carefully invert the cake onto a serving plate. If using a square dish, you can slice it directly in the pan.
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13
Once cooled to room temperature, dust with powdered sugar and a pinch of cinnamon. Drizzle with cajeta if you desire an extra touch of decadence.
💡 Chef's Tips
For the best results, use fresh 'corn on the cob' rather than canned; the starch content in fresh corn helps the cake set perfectly. If your corn is particularly juicy, you may need to add an extra 2 tablespoons of flour to maintain the structure. Avoid over-blending the corn; the tiny bits of kernel provide the signature texture that defines an authentic Pastel de Elote. This cake is even better the next day! Store it in the refrigerator and the flavors will deepen and the texture will become even fudgier. To make it gluten-free, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend or even fine cornmeal for more grit.
🍽️ Serving Suggestions
Serve warm with a dollop of Mexican Crema or whipped cream to balance the sweetness. Pair a slice with a hot cup of Café de Olla (spiced coffee) for the ultimate afternoon treat. For a savory-sweet twist, serve alongside a spicy pork stew or chili. A glass of cold Horchata complements the cinnamon notes in the cake beautifully. Top with fresh berries or macerated peaches for a bright, acidic contrast to the rich corn flavor.