Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 4.4 (11)
Pan de Elote Mexicano (Mexican Sweet Corn Cake)
NUTRITION · PER SERVING58M COOK
CAL 25%·PRO 22%
CARBS 73G58% OF CAL
4G FIBER52G SUGAR17G OTHER
FAT 21G38% OF CAL
10G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, sweet corn cake with condensed milk and brown sugar that tastes like a cross between pineapple upside-down cake and tres leches. It's not too sweet and has a tender, delicate crumb. A unique Mexican-inspired dessert.
dessertmexicanbaked good🥣 mixer🍳 skillet🔥 oven🌀 blendervegetarian
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon canola oil
- 2 15-ounce cans whole corn kernels, drained
- 1 14-ounce can sweetened condensed milk
- ½ cup butter (softened)
- 1/3 cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- vanilla ice cream (optional)
- honey (optional)
- ground cinnamon (optional)
At a glance
PER SERVING · TIME 58M
CAL 25%·PRO 22%
CARBS 73G58% OF CAL
4G FIBER52G SUGAR17G OTHER
FAT 21G38% OF CAL
10G SAT11G 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
- 8m
- Cook
- 50m
- Sodium
- 527mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 165mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 527MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.