Pan de Elote
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist and sweet Mexican corn cake made with corn kernels, eggs, and condensed milk. Rich and dense with a subtle corn flavor, this cake is traditionally served as a dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- nonstick cooking spray or butter, (for greasing pan)
- 4 cups frozen corn kernels, (thawed and divided)
- 4 large eggs
- 1 (14-ounce) can sweetened condensed milk
- ½ cup unsalted butter, (room temperature)
- ¼ cup milk
- 6 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon fine salt
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 94mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 206mg
- Calcium
- 91mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 94MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.