Pan de Elote Veracruzano (Veracruz Sweetcorn Cake)
A moist, golden sweetcorn cake with a soft custardy middle and a gentle vanilla scent, lovely warm or cold.
- Time1 hr 5
- LevelEasy
- Costabout £0.54 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
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease a 20 cm round cake tin with the butter and line the base with baking paper.
- 2
Put the sweetcorn, eggs, melted butter, sugar, evaporated milk and vanilla in a blender. Blend for 30 seconds, until mostly smooth with a few little bits of corn left.
- 3
In a large bowl mix the polenta, gluten free flour, baking powder and salt. Pour in the corn mixture and stir until just combined.
- 4
Leave the batter to stand for 10 minutes so the polenta can soak up the liquid.
10 min - 5
Pour into the tin and bake for 40 minutes, until golden, set in the middle and a skewer comes out clean.
40 min - 6
Cool in the tin for 15 minutes, then turn out. Cut into wedges and serve warm or cold.
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.