Pan De Elote Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine corn, milk, butter, sugar, and eggs in a blender; blend until smooth. Pour mixture into a bowl; stir in pancake mix until batter is well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Steps:

• Beat margarine and sugar until light and fluffy.
• Blend in eggs.
• Stir in corn, chilies, Monterey jack and cheddar cheese.
• Add combined dry ingredients mixing just until moistened.
• Pour into greased and lightly floured 12x8-inch baking dish.
• Bake at 325 degrees for 50-55 minutes or until wooden pick inserted in center comes out clean.
• Serve warm.

Steps:

• Preheat the oven to 325°F. Grease and flour a 9-inch cake pan.
• Slice the kernels from the corn over a kitchen towel so they don't fly all over the place.
• Sift together the flour and the baking soda. Put the eggs, condensed milk, crema, and vanilla in an electric blender or food processor and mix to combine. Slice the butter into small pats, then add it to the blender. Add the flour mixture and the corn kernels, then blend until it's well incorporated (the mixture will not be completely smooth and that's okay).
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly, invert onto a wire rack, and allow to cool. Cut into slices and enjoy warm or at room temperature.