Pan de elote (Mexican cornbread or cornbread) is very different from typical American cornbread. Sweetened condensed milk is used in many Latin Americ
How To Cook De Elote Pastel Cake From Corn
Pastel De Elote Mexican Food | Pan de elote (Mexican cornbread or cornbread) is very different from typical American cornbread. The dough is a moist mixture that contains a small amount of flour and condensed milk instead of sugar. Sweetened condensed milk is used in many Latin American desserts. Adding sugar to condensed milk (milk with some of the water evaporated) extends shelf life and this ingredient lasts for years in the kitchen until needed for such a recipe. Sugar also helps enrich condensed milk, giving baked goods such as Tres leches cakes and lime cakes a very moist texture and a sweet, thick milky taste. Ingredients 16 cobs of sweet white corn, peeled 2 1/2 cups softened butter, plus more for baking dish 10 eggs 2 (14 ounces) cans of sweetened condensed milk 1 cup milk 4 cups flour, plus extra for garnish 2 tablespoons of baking powder 2 teaspoons cinnamon powder 1/2 teaspoon salt How to make Pastel De Elote Preheat the oven to 175 degrees Celsius. Grease a 9-inch cake pan and sprinkl…
