Panque de Elote


  • 4/6whole corns
  • 1 can condensed Milk (395g)
  • 4 eggs
  • 2 tsp baking powder
  • 4 tbsp plain flour
  • 1 pinch of salt
  • 180gr melted butter
  • 1 tsp vanilla extract


Preheat the oven at 180°C.

Grease with little butter a cake tin or muffin tin.

Thresh the corns.

Put all the ingredients except the corn kernels in a blender and mix until incorporate. Add the corn kernels and blend again.

Pour the mixture in the tin. Bake in the preheated oven for 45-60 min. (cake tin) or 20-30 min. (muffin tin). or until golden.

Leave to cool. You can decorate it with cinnamon and icing sugar.

You can serve it with cajeta or rompope cream yumi!

You can eat it with a delicious Mexican coffee (café de Olla) or with a rompucciono (cappuccino with rompope).

Note: Even if Mexican and British corn are different, the results turn out pretty much the same in this dessert, so there’s no need to worry.


PS If you have a Thermomix click here for the converted recipe


2 thoughts on “Panque de Elote

  1. This was a very nice cake. Simple to make and I really liked that I could use sweet corn in a dessert, which is something we do not do in the UK. I have made it already a few times for friends and its been requested by them since they first tried it. Great success 🙂

    • Rachel,
      I am so glad you and your friends enjoyed the corn cake, and it is really a traditional Mexican dessert! I am so exited you like it! And thanks for your comments!

Leave a Reply to Rachel Moss Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s