No Way Jose Cuisine

The translation might be Cornbread, but it is not like the American one that you can eat with chili; for us in Mexico, it is primarily sweet or not too sweet but still is eaten as a dessert or with a glass of milk or coffee type of bread. Is from the family of the Pan Dulce. 

Pan de Elote

Don’t use a blender to grind the corn. If you don’t have a manual grinder or molino, use the food processor or chop it off; put it in a strainer and let it sit until most liquid drains out. 

Mix the fats and sugar until they incorporate. Add the eggs and evaporated milk and mix, then add the vanilla and the rest of the dry ingredients and mix until everything is incorporated. finally, add the corn and mix well.

I used a 10-inch round pan; you can use a 12-inch cupcake, silicone, or ceramic; grease the pan with shortening, dust it with flour, and then pour the mix in. Tap it on the counter to get rid of any bubbles.

Bake at 350 F, mine was done in 45 minutes. Time will vary on the mold or even on how juicy was the corn; when you see a golden brown color on the top, stick a toothpick in the center and check it out. This bread is very moist.

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