Pastel De Elote Dulce Recipes
PASTEL DE ELOTE DULCE
Uno de los ingredientes más ricos de nuestra cocina, en una súper presentación. Comprueba como el sabor de este pastel de elote dulce, encantará a todos.
Provided by My Food and Family
Categories Postres
Time 1h20m
Yield 16 porciones
Number Of Ingredients 6
Steps:
- Calienta el horno a 325ºF.
- Licúa los primeros 4 ingredientes, en tandas si fuera necesario, hasta que queden homogéneos. Vierte esto en un tazón grande. Agrega la harina y el polvo para hornear; revuélvelos con un batidor de varillas hasta mezclarlos bien.
- Vierte esta mezcla en un molde de 13x9 pulgs. rociado con aceite en aerosol.
- Hornea el pastel durante 1 hora 5 min. o hasta que al insertar un palillo en el centro, éste salga limpio. Déjalo enfriar completamente.
Nutrition Facts : Calories 180, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PASTEL DE ELOTE (MEXICAN CORN CAKE)
A delicious and moist Mexican cake made with fresh sweet corn kernels and sweetened with condensed milk. A traditional recipe from the state of Jalisco.
Provided by Elva_Adriana
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan. Chill in freezer.
- Cut kernels from ears of corn with a sharp knife. Beat butter in a large bowl with an electric mixer until smooth and creamy.
- Combine eggs, condensed milk, whole milk, and corn kernels in a blender; blend until smooth. Transfer egg mixture to a bowl with butter and mix well.
- Sift flour, baking powder, cinnamon, and salt into a large bowl. Add egg mixture and mix well to combine.
- Remove cake pan from freezer. Grease and flour again. Pour batter into prepared pan.
- Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 15 minutes, then remove from tin and cool on a wire rack.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 34.7 g, Cholesterol 120.4 mg, Fat 24.7 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 14.8 g, Sodium 334 mg, Sugar 15.3 g
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
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.
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