Pan de Elote, Mexican sweetcorn cake
A moist, custardy sweetcorn cake with a golden top, naturally gluten free and brilliant warm with coffee.
- Time1 hr 10
- LevelEasy
- Costabout £0.35 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Butter a 20 cm round cake tin and line the base with baking paper.
- 2
Put the sweetcorn, eggs, condensed milk, melted butter, milk and vanilla in a blender. Blend for 1 minute until almost smooth, leaving a few tiny flecks of corn for texture.
- 3
Add the polenta, baking powder and salt and pulse just until combined. Leave the batter to rest for 10 minutes so the polenta softens.
10 min - 4
Pour into the tin and sprinkle the top with the sugar and cinnamon.
- 5
Bake for 40 to 45 minutes, until golden, risen and a skewer comes out clean. The top will be a little dark at the edges.
42 min - 6
Cool in the tin for 15 minutes, then turn out. Serve warm or at room temperature, in wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.