Best 4 Mexican Corn Pie Pastel De Elote Recipes
Embark on a culinary journey to the heart of Mexican cuisine with Pastel de Elote, a tantalizing corn pie that captures the essence of Mexican flavors. This delectable dish, also known as Mexican Corn Pie, is a delightful fusion of sweet corn, savory cheese, and aromatic spices, all enveloped in a golden crust. As you delve into the depths of this recipe article, you'll discover not just one, but a symphony of Pastel de Elote variations, each offering a unique twist on this classic dish. From the traditional recipe, bursting with the natural sweetness of corn, to innovative takes incorporating roasted poblano peppers and black beans, this article has something to satisfy every palate. Get ready to relish the vibrant flavors of Mexico as you explore the diverse collection of Pastel de Elote recipes within.
Check out the recipes below so you can choose the best recipe for yourself!
PAN DE ELOTE (MEXICAN SWEET CORN CAKE)
There's no wrong way to eat Pan de Elote, or Mexican Sweet Corn Cake. As a treat with your morning coffee or for dessert, every bite is absolutely delicious.
Provided by Maggie Unzueta
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Butter the pan.
- Flour the pan using 2 tablespoons flour.
- Add remaining butter, eggs, sweetened condensed milk, evaporated milk, vanilla, and half the corn to a blender.
- Blend until smooth.
- Add the remaining corn and blend.
- For more corn texture, blend slightly.
- For less corn texture, blend until smooth.
- In a bowl, add 1¾ cups of flour, baking powder, salt, and cinnamon.
- Stir to combine.
- Mix the corn mixture with the dry ingredients.
- Stir until well combined.
- Pour the batter into the pan.
- Bake for 45 minutes, or until a toothpick comes out clean.
Nutrition Facts : Calories 264 kcal, Carbohydrate 45 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 107 mg, Sodium 77 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
MEXICAN CORN PIE (PASTEL DE ELOTE)
This can be served as a main luncheion dish or as a side dish for dinner. This is great with chilli, or enchilladas, or any mexican dish. Enjoy! Prep time is approximate.
Provided by keen5
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 10 inch pie plate generously with shortening.
- In a large bowl, beat eggs.
- Add remaining ingredients and stir until thoroughly mixed.
- Pour into pie plate and bake uncovered at 350 degrees for about one hour.
- The pie may be baked and kept in the refrigerator for up to 3 days.
- Reheat refrigerated pie at 350 degrees for about 20 minutes.
- The pie may also be frozen after baking and kept frozen for up to 3 months.
- Thaw and reheat at 350 degrees for about 20 minutes.
PAN DE ELOTE FACIL (EASY CORN BREAD)
An easy Mexican cake made with fresh sweet corn kernels and store-bought pancake mix. It's sweet--Mexicans enjoy it as a dessert with warm honey on top.
Provided by EnedinaV
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 26.1 g, Cholesterol 78.2 mg, Fat 13.4 g, Protein 3.6 g, SaturatedFat 7.9 g, Sodium 347.3 mg, Sugar 13.3 g
PASTEL DE ELOTE (CORN PIE)
A friend at work is ask to bring this everytime we have a potluck, so this time she brought it and passed out a copy of the recipe. I thank her for being so nice to share.
Provided by RecipeMonster
Categories Mexican
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar.
- Add eggs 1 at a time.
- Add chiles, corn and cheese, mix well.
- Sift flour, corn meal, baking powder, and salt together.
- Add to corn mixture blending well.
- Pour into greased and floured 8x12 baking dish.
- Put dish in oven and reduce heat to 300 degrees.
- Bake for 1 hour.
Nutrition Facts : Calories 418.5, Fat 22.9, SaturatedFat 13.5, Cholesterol 138.4, Sodium 527.1, Carbohydrate 48.9, Fiber 1.9, Sugar 22.3, Protein 7.4
Tips:
- For the creamiest corn pie, use fresh corn kernels. If using frozen corn, thaw it completely before using.
- Be sure to cook the corn kernels until they are tender but still have a slight bite to them. Overcooked corn will be mushy and unpleasant.
- Don't overmix the batter. Overmixing will result in a tough, rubbery pie crust.
- Bake the pie until the crust is golden brown and the filling is set. A toothpick inserted into the center of the pie should come out clean.
- Let the pie cool slightly before serving. This will allow the filling to firm up and make it easier to slice.
Conclusion:
Mexican corn pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover corn. With its creamy filling, crispy crust, and flavorful toppings, this pie is sure to be a hit with everyone who tries it.
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