Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (7)
Pan de Elote (Mexican Corn Cake)
NUTRITION · PER SERVING80M COOK
CAL 23%·PRO 17%
CARBS 55G47% OF CAL
2G FIBER25G SUGAR27G OTHER
FAT 25G48% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy, moist Mexican sweet corn cake with a tender crumb. Enjoyed for breakfast with coffee or as a dessert, sometimes drizzled with caramel.
dessertmexicanbaked good🥣 mixer🥧 baking dish🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups canned corn kernels (drained)
- 1 cup rice flour (read notes)
- ⅔ cup sugar
- 4 small eggs (whites and yolks separated)
- 2 Tbsp vegetable oil
- 1 stick unsalted butter (4oz, softened)
- ¼ cup whole milk
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- ¼ tsp salt
At a glance
PER SERVING · TIME 80M
CAL 23%·PRO 17%
CARBS 55G47% OF CAL
2G FIBER25G SUGAR27G OTHER
FAT 25G48% OF CAL
12G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 425mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 44mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.