Pan de Elote (Mexican Corn Cake)

Ingredients

• 3 cups canned corn kernels (drained)
• 1 cup rice flour (read notes)
• 2/3 cup sugar
• 4 small eggs (whites and yolks separated)
• 2 Tbsp vegetable oil
• 1 stick unsalted butter (4oz, softened)
• 1/4 cup whole milk
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp cinnamon powder
• 1/4 tsp salt

Instructions

1. 1

   Preheat your oven to 350°F (180°C).

2. 2

   Sift the rice flour, baking powder, baking soda, and cinnamon powder together.

3. 3

   Add corn to a blender along with vanilla extract and milk. Blend for 1 or 2 minutes at high speed until nicely pureed.

4. 4

   Add butter and sugar to a mixing bowl. Using an electric mixer beat for 5 minutes at high speed or until you’ll have a fluffy cream.

5. 5

   Add one yolk and mix until combined, then add the other 2 yolks one at a time and mix between additions.

6. 6

   Add to the bowl the blended corn mixture and oil. Mix for half a minute. Add the flour mixture and, using a spatula, combine everything together.

7. 7

   Place egg whites and salt on a clean medium bowl and mix at high speed until stiff peaks form.

8. 8

   Add egg whites to the bowl with batter and gently (with slow movements from down to up) fold to combine everything.

9. 9

   Place the batter on a greased and floured baking pan and use a spatula to level on top.

10. 10

    --- Bake ---

11. 11

    Bake from 50 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean and the corn cake is nicely browned on top.

12. 12

    Remove from the oven and leave the cake to rest for 5 minutes on the countertop.

13. 13

    Run a knife around the edges, then carefully remove the cake from the baking dish and transfer it onto a cooling rack.

14. 14

    Allow to slightly cool down then slice and serve warm.