The Easiest Mexican Dish that everyone should know How to Make

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with added health benefits.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal serves as a vegan egg substitute, adding fiber.

Adjust the oven rack to the middle position and heat the oven to 375 degrees F. Grease the bottom and sides of a 9-inch square baking dish, then dust the dish with 1-1/2 tablespoons of cornmeal.

In a large bowl, whisk flour, baking powder, salt, and remaining 1 cup cornmeal. In a second large bowl, whisk eggs, oil, melted butter, 3/4 cup sugar, and vanilla (if using) until well combined. Whisk in the milk. Stir in the milk mixture into the flour mixture until just combined. Stir in kernel corn until just incorporated.

Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Sprinkle turbinado sugar over the top. Bake until golden brown and a paring knife inserted in the center comes out clean, about 30 to 35 minutes. Let the Pan de Elote cool in the pan on a wire rack for 20 minutes. Run a paring knife between the Pan de Elote and the side of the pan. Remove pan de Elote from the pan and let cool on a rack for 20 minutes.

Camila's Note: For this recipe for pan de elote, we prefer to leave the corn kernels whole for added texture, but you can blend them if you prefer a smoother consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens