Corn Cake

Pan de Elote is a Mexican semi-sweet dessert. I made a caramel-ish icing on the fly to drizzle lightly on top which added a nice additional sweetness that complemented the corn base and authentic roots. My first attempt was slightly well-cooked so did not have the exact custard-setting that it should.

Ingredients:

• 4 cups corn kernels (fresh or frozen, thawed)
• 1 cup sweetened condensed milk
• ½ cup whole milk
• ¾ cup unsalted butter, melted
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup fine cornmeal
• ½ cup all-purpose flour
• 1 teaspoon salt
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ~2 tablespoon butter (for coating pans)
• 3 tablespoon brown sugar
• 1 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F.
2. In a blender, combine corn, condensed milk, and whole milk. Blend until mostly smooth, leaving slight texture.
3. In a large bowl, combine the blended mixture with melted butter, eggs, and vanilla. Mix until fully incorporated.
4. In a separate bowl, whisk together cornmeal, flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
5. Add dry ingredients to the wet mixture and fold until just combined. The batter should be thick but pourable.
6. Butter two 8-inch pans generously.
7. Mix sugar and cinnamon, then sprinkle half on the butter in the pans.
8. Pour batter evenly into pans and tap lightly to settle.
9. Sprinkle more cinnamon sugar evenly over the tops.
10. Bake at 350°F for 40–50 minutes, rotating halfway through.
11. Bake until the center is just set and the edges are golden.
12. Remove from oven and let cool at least 45 minutes before slicing.
13. Serve warm or at room temperature.