Sweet Mexican corn cake, or pan de elote, is a beloved comfort dish with a soft, moist texture that’s somewhere between cornbread and pudding. Lightly sweet, buttery, and tender, it pairs beautifully with bold, spicy flavors—making it an ideal side dish for Mexican meals, chili, or grilled meats. Traditionally baked in a water bath for extra moisture, this scoopable corn cake is best served warm and can be enjoyed with savory dishes or as a simple dessert with a drizzle of honey or a dollop of whipped cream.
INGREDIENTS:
1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups fresh corn kernels (or frozen whole-kernel corn, thawed)
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon baking powder
METHOD:
Preheat oven to 350°F.
In a medium mixing bowl, beat butter until creamy. Add masa harina and water; beat until smooth and well combined.
In a food processor, pulse the corn kernels until mostly pureed but still a little chunky. Stir into the butter mixture.
In a separate bowl, whisk together cornmeal, sugar, cream, salt, and baking powder. Add to the corn mixture and stir until evenly combined.
Transfer batter to an ungreased 8 x 8-inch baking pan and smooth the top. Cover tightly with foil.
Set the pan inside a larger baking dish and carefully pour in hot water until it reaches halfway up the sides of the inner pan (this creates a water bath).
Bake, covered, for 50–60 minutes, or until the cake is set and a toothpick inserted comes out mostly clean.
Remove from the water bath and let cool for 10 minutes. Discard foil. For serving, use a spoon or ice cream scoop to portion into rustic, pudding-like servings.
Serving Tip: Try topping with a drizzle of sweetened condensed milk, cinnamon sugar, or a scoop of vanilla ice cream if serving as dessert.
YIELD: 8 servings
