This Pan de elote is a moist and soft Mexican sweet corn cake that features comforting and classic flavors. Enjoy this simple cake as dessert or as a snack in the afternoon with your favorite drink.

With a sharp knife, cut the corn off the cob. Then flip over the knife ... Butter a 9-inch-by-13-inch pan, pour in the batter and bake for about 40 minutes, or until golden brown.

NOTE: Do not use frozen corn, as it will result in a rather dense, gummy texture. Arrange oven rack in middle position and preheat oven to 350°F. Grease a 9-inch round cake pan with nonstick ...

Fold in the reserved corn kernels (if using). Line a 9-by-13-inch pan with parchment paper, pour in the batter and bake for about 40 minutes, or until golden brown. Remove the pan de elote from ...

Celebrating with altars is a more recent adoption in Northern Mexican ... is pan de elote, or cornbread. But it’s nothing like traditional Southern cornbread. It’s a sweet corn cake redolent ...

Somewhere in between a sweet corn pudding and a traditional Thanksgiving ... almost any meal," writes Mely Martinez. 5. Pan de Elote (Mexican Cornbread) This is a truly classic recipe for pan ...

will host a Cinco de Mayo themed Meet Up on May 5. Carolina & Cedric will be making homemade corn tortillas, rajas y hongos filling, elote, salsa and margaritas. Mariano’s Meet Up will also ...

Pour the mixture into the lined tin. Bake in preheated oven for 60-65 minutes or until golden and a skewer inserted into the centre comes out clean. Stand in the tin for 5 minutes before turning ...