Pan de elote receta de la abuela is a classic Mexican sweet cornbread recipe that your grandmother would make. It’s creamy, sweet, and full of flavor. It’s the perfect accompaniment to any meal or just enjoy it on its own with a cup of coffee or tea. It’s also an easy recipe to make, so if you’re looking for a quick and delicious dessert, this is the one!
Ingredients
- 1 cup of cornmeal
- 1/2 cup of all-purpose flour
- 1/4 cup of granulated sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/4 cup of melted butter
- 1 cup of buttermilk
- 1 large egg, beaten
- 1 cup of corn kernels, fresh or frozen
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, buttermilk, and egg.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before turning out onto a cooling rack to cool completely.
People Also Ask
Can I use canned corn for this recipe?
Yes, you can use canned corn for this recipe. Just make sure to drain it well before adding it to the batter.
How do I store the pan de elote?
Pan de elote can be stored in an airtight container at room temperature for up to 4 days. You can also freeze it for up to 3 months.
Can I add other ingredients to this recipe?
Yes, you can add other ingredients to this recipe such as raisins, chocolate chips, or nuts. Just add them to the batter before baking.
