Mexican Sweet Corn Cake
This super versatile reader favorite makes a light and sweet breakfast, dessert, or anytime snack. And it's made in a blender!
- Makes8 to 10 servings
- Cook Time1¼ hours
- Active time plus cooling25 minutes active, plus cooling
- 18
This simple baked treat is ubiquitous in Mexican food markets, street stalls and restaurants. Called panqué de elote, pan de elote or pastel de elote. Its texture lands somewhere between cake and cornbread while hinting at custard. At La Cocina de Mi Mamá in Mexico City, we had it for breakfast, but finished with a dusting of powdered sugar, it also makes a casual, homey dessert. Cornmeal is not a typical ingredient in panqué de elote; we add a small amount to account for the fact that the fresh Mexican corn used for making this type of cake is starchier and drier than the fresh corn available in the U.S. If you have more than 250 grams (1½ cups) corn after cutting the kernels from the ears, it’s best to save the extra for another use rather than use it in this recipe; the additional moisture may make the cake too wet. Though we’ve previously advised against using frozen corn kernels in this recipe, we’ve since adapted it to use either. To use frozen corn, thaw 225 grams (1⅔ cups) cut kernels—frozen corn weighs a little more per cup than fresh—and be sure to thoroughly pat dry before use.
Don’t whisk the corn puree into the flour mixture vigorously. Gentle mixing, just until no pockets of flour remain, will minimize gluten development so the cake bakes up tender.
Step 1
Heat the oven to 350°F with a rack in the middle position. Mist a 9-inch round cake pan with cooking spray. Using a chef's knife, cut the kernels from the ears of corn. Measure 250 grams (1½ cups) kernels and add to a blender; if you have extra corn, reserve it for another use. To the blender, add the cornmeal, condensed milk and yogurt, then puree until smooth, 15 to 20 seconds, scraping down the blender as needed. Let stand for 10 minutes. Meanwhile, in a small bowl, whisk together the flour, cornstarch, baking powder and salt.
Step 2
To the blender, add the whole eggs and yolks, and the oil; blend on low until smooth, 5 to 10 seconds. Pour the puree into a large bowl. Add the flour mixture and whisk just until evenly moistened and no lumps of flour remain. Transfer to the prepared cake pan and bake until golden and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
Step 3
Cool in the pan on a wire rack for 30 minutes. Run a paring knife around the pan to loosen the cake, then invert directly onto the rack and lift off the pan. Re-invert the cake onto a serving platter and cool completely, about 1 hour. Serve dusted with powdered sugar.
