Best Savory Pepita Pan De Elote Mexican Cornbread With Charred Poblano Butter Recipe By Tasty Recipes

Pan de Elote image

Yield serves 8 to 10

Number Of Ingredients 8

5 ears of corn, shucked (about 2 cups kernels)
3 tablespoons rice flour or all-purpose flour, plus extra for the pan
1 1/2 teaspoons baking powder
5 eggs, at room temperature
1 (14-ounce) can condensed milk
1/3 cup crema or sour cream
1/2 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter at room temperature, plus a little extra for the pan

Steps:

Preheat the oven to 325°F. Grease and flour a 9-inch cake pan.
Slice the kernels from the corn over a kitchen towel so they don't fly all over the place.
Sift together the flour and the baking soda. Put the eggs, condensed milk, crema, and vanilla in an electric blender or food processor and mix to combine. Slice the butter into small pats, then add it to the blender. Add the flour mixture and the corn kernels, then blend until it's well incorporated (the mixture will not be completely smooth and that's okay).
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly, invert onto a wire rack, and allow to cool. Cut into slices and enjoy warm or at room temperature.

Mexican Cornbread/Pan De Elote image

Provided by roxsand

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups cornmeal
1 (14 ounce) can condensed milk (la lechera)
80 g cream cheese
2 tablespoons baking powder
4 eggs
200 g butter
1 teaspoon vanilla extract

Steps:

Blend all ingredients together in blender. In a square baking pan lay out parchment paper and layout the blend of ingredients in baking pan. Bake 180 for 20-25 minutes.

Nutrition Facts : Calories 784.3, Fat 43.1, SaturatedFat 25.1, Cholesterol 250.8, Sodium 750.9, Carbohydrate 87, Fiber 4.5, Sugar 39.1, Protein 16