Pan De Elote Sweet Corn Spoon Bread with a Spicy Kick
Table of Contents
Mexican Spoon Bread: A Fiesta in Every Bite!
Ever crave something that's both sweet and savory? I know I do! This mexican spoon bread , or Pan de Elote , is your answer.
It's like a warm hug from Mexico. It's cornbread but way better.
What is Mexican Spoon Bread Anyway?
Pan de Elote , also known as Cornbread Pudding , is a traditional Mexican dessert recipe . It’s similar to a Cornbread Soufflé , but a bit denser.
Imagine a moist, sweet Mexican Cornbread meets a creamy custard. So good! It’s usually served warm. This recipe takes about an hour, with around 20 minutes prep time and 40- 45 minutes cooking time.
It yields 8 generous servings.
Why You'll Love This Pan de Elote
This recipe is special for so many reasons. It's bursting with sweet corn flavor. It also has a subtle kick from cayenne pepper.
It's Sweet Corn Bread with a twist. Corn is also a good source of fiber. This makes it a satisfying treat.
Serve this as a Mexican side dish recipe alongside some grilled chicken or fish. Or enjoy it as a light dessert with a dollop of crema.
Let's Talk Ingredients
Ready to whip up this amazing dish? We’re going to need a few things. Of course, we need cornmeal recipes and creamed corn recipes .
You'll also need everyday ingredients like flour, milk, and eggs. A touch of cayenne pepper adds a delightful spicy cornbread recipe .
Let's gather everything together and get started!
Ingredients & Equipment: Let's Get This Fiesta Started!
So, you're ready to make some delicious Pan de Elote , also known as Mexican Spoon Bread ? Awesome! Let's chat about what you'll need.
No need to stress, most of this stuff is pretty standard. I promise you, this sweet corn bread is worth the effort.
Think of it as cornbread soufflé meets fiesta.
Main Ingredients: The Heart of Our Pan de Elote
- Whole Milk: 1 cup ( 240ml ) - Full fat gives the best flavor.
- Unsalted Butter: 1/2 cup ( 113g ), melted and slightly cooled. Make sure it’s real butter, none of that spread stuff.
- Large Eggs: 3 - Free range if you can get 'em!
- Vanilla Extract: 1 teaspoon Go for the good stuff; it makes a difference.
- Heavy Cream: 1/4 cup ( 60ml ) (optional) For extra richness, like when you're feeling extra .
- All-Purpose Flour: 1 cup ( 120g ) Nothing fancy needed here.
- Yellow Cornmeal: 1 cup ( 125g ) - Stone ground is ideal, but any kind will do.
- Granulated Sugar: 1/2 cup ( 100g ) - Adds the sweetness we crave.
- Baking Powder: 1 teaspoon For that lovely rise.
- Baking Soda: 1/2 teaspoon Works with the baking powder.
- Salt: 1/4 teaspoon Enhances all the flavors.
- Cayenne Pepper: 1/4 teaspoon (or more to taste) - Adds a spicy cornbread recipe kick.
- Creamed Corn: 1 (15-ounce/ 425g ) can Don’t drain it! That creamy goodness is key.
- Frozen Corn Kernels: 1 cup ( 140g ), thawed and patted dry. This is important, otherwise it will be too watery.
Honestly, finding good quality cornmeal is the key to a great Pan de Elote .
Seasoning Notes: Spice It Up!
This recipe isn’t just about sweetness. The cayenne gives it a little something something. Honestly, it elevates this cornbread pudding .
- Essential spice combinations : Salt, Cayenne Pepper.
- Flavor enhancers and aromatics : Pure vanilla extract.
- Quick substitution options : For the cayenne, try a pinch of smoked paprika.
This Pan de Elote is delicious as is, but get creative with toppings! Think crumbled cotija cheese, chopped cilantro, or even some thinly sliced jalapeños.
It’s also a perfect Mexican side dish recipes idea.
Equipment Needed: Keep It Simple
You really don't need much to whip up this Mexican Cornbread .
- 9 inch square baking pan (or similar size) Greased and floured.
- Mixing bowls (medium and large) For mixing wet and dry ingredients separately.
- Whisk – To avoid lumps.
- Rubber spatula – For gently folding in the corn.
- Measuring cups and spoons .
Don’t have a fancy baking pan? No worries! A regular casserole dish works too.
Making Pan de Elote is surprisingly easy. If I can do it, you can do it!. Just make sure you preheat your oven to 375° F (190° C ).
You got this!. Enjoy your mexican spoon bread !
Unlocking the Secret to Perfect Mexican Spoon Bread
Honestly, who doesn't love a good Mexican side dish recipe ? I'm talking about Mexican spoon bread , friends! Or as they say south of the border, Pan de Elote .
If you are looking for Mexican dessert recipes that are easy to make. This is the one you've been waiting for.
It's like a cornbread soufflé , a delightful blend of sweet corn bread and savoury goodness. Think of it as a warm, comforting hug.
.. but edible.
Prep Steps: Mise en Place Magic
Before you even think about turning on the oven, get your stuff together! This is your mise en place . It means getting all your ingredients measured and ready.
We are talking about the essential creamed corn recipes and other ingredients all ready to use. Melt that ½ cup of butter and let it cool a bit.
Trust me, hot butter will cook your eggs before they even hit the bowl. Also, preheat your oven to 375° F ( 190° C) .
Grease and flour a 9 inch square baking pan. This prevents sticking. Nobody wants a sad, stuck cornbread pudding .
Sweet Cornbread: Bake It Like a Boss
- Whisk together 1 cup milk , ½ cup melted butter, 3 eggs , and 1 teaspoon vanilla in a large bowl.
- In a separate bowl, whisk together 1 cup flour , 1 cup cornmeal , ½ cup sugar, 1 teaspoon baking powder , ½ teaspoon baking soda, ¼ teaspoon salt, and ¼ teaspoon cayenne.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Stir in 1 can (15 oz) creamed corn and 1 cup thawed corn kernels .
- Pour batter into the prepared pan. Bake for 40- 45 minutes . A toothpick should come out with moist crumbs.
Pro Tips: From Good to Great
- Don't overmix! Seriously, it's the biggest mistake people make. Overmixing = tough Mexican cornbread .
- Want a spicy cornbread recipe ? Add more cayenne pepper, to taste. But start small. You can always add more heat, but you can't take it away!
- make-ahead? Absolutely! Bake it a day in advance. Store in the fridge. Reheat gently before serving.
So, there you have it! My take on Mexican spoon bread . Give it a go! Enjoy this unique take on cornmeal recipes !
Recipe Notes: Ace Your Pan de Elote !
Alright, so you're about to whip up this Mexican Spoon Bread . Honestly, it's easier than it sounds, but a few tips and tricks never hurt, right? Think of this section as your cheat sheet for perfect spoon bread every time.
Let's dive in, yeah?
Serving It Up Right
Okay, plating is key. Picture this: a warm, golden slice of your Mexican Spoon Bread on a plate. Maybe add a dollop of Mexican crema for coolness? Or a sprinkle of fresh cilantro for a pop of colour? Serve it hot straight from the oven! For sides, think grilled chicken or even fish with a fresh salsa.
Honestly, this Mexican side dish recipe is pretty versatile. If you're feeling fancy, a spicy margarita will take your meal to another level.
Storing Like a Pro
If you end up with leftovers (highly unlikely, but hey, it happens!), you can store them in the fridge. Just pop the sweet corn bread into an airtight container.
It'll be good for about 3 days. Reheating? A quick zap in the microwave or a few minutes in a warm oven will do the trick.
If you want to make this ahead of time, I wouldn't recommend freezing because of the creamed corn which makes it go watery when thawed.
Remixing the Recipe
Want to play around with this Cornbread Pudding ? Go for it! For a dairy-free version, use almond milk and coconut oil.
You can also add cheddar cheese to the batter for a cheesier version. If you want to heat things up, try a spicy cornbread recipe by adding pickled jalapeños and softened cream cheese to the batter!
The Good Stuff (Nutrition)
Okay, let's get real for a sec. This Mexican Spoon Bread is delicious, but it's not exactly a salad. We're talking roughly 320 calories per serving, with a decent amount of carbs and fat.
But hey, it's all about balance, right? And you're getting some protein and fibre from the cornmeal. Plus, it's a great source of happiness!
Honestly, folks, just dive in! This mexican spoon bread recipe is all about having fun and creating something delicious. Don't stress about perfection, and let your creativity shine. You've got this!
Frequently Asked Questions
What exactly is Mexican spoon bread, anyway? Is it like cornbread's fancy cousin?
Think of Mexican spoon bread, also known as Pan de Elote, as a cross between cornbread and a custard it's moist, tender, and meant to be eaten with a spoon! Unlike some drier cornbreads, this version is sweet, often incorporates creamed corn, and can even have a little spicy kick.
It's like a warm hug, but with a bit of a fiesta thrown in for good measure!
My Mexican spoon bread turned out too dry! What did I do wrong?
A dry Mexican spoon bread could be due to a couple of things. Overbaking is a common culprit, so be sure to check for doneness with a toothpick - it should come out with moist crumbs, not completely clean. Also, avoid overmixing the batter, as this develops the gluten and can result in a tougher, drier texture.
Next time, consider adding a tablespoon or two of sour cream or Greek yogurt to the batter for extra moisture.
Can I make this recipe ahead of time? How should I store leftover Mexican spoon bread?
Yes, you can definitely make Mexican spoon bread ahead of time! It's often even better the next day, as the flavors have a chance to meld together. To store leftovers, let it cool completely, then cover tightly and refrigerate for up to 3 days.
You can reheat individual portions in the microwave or warm it in a low oven before serving.
I'm looking to spice things up! What are some interesting variations I can try with this Mexican spoon bread recipe?
Get creative! For a cheesy twist, add shredded cheddar or Monterey Jack to the batter. If you're feeling adventurous, try a "Jalapeño Popper" version by adding chopped pickled jalapeños and cream cheese cubes.
For a sweeter variation, drizzle honey over the top after baking, or add blueberries to the batter. Just remember - cooking is about experimenting, so have a go and find your perfect spin!
Is there anything I can substitute if I don't have all the ingredients on hand for the Mexican spoon bread?
Absolutely! If you don't have creamed corn, you can blend regular canned corn with a little milk to achieve a similar consistency. Almond milk works well as a substitute for whole milk, and coconut oil can replace the butter in a pinch.
If you are missing the cayenne pepper, a pinch of smoked paprika can provide a similar level of subtle heat.
I'm watching my waistline. Is Mexican spoon bread a healthy choice, and can I make it healthier?
While delicious, Mexican spoon bread is definitely more of a treat than a health food, containing moderate amounts of fat and sugar. To make it healthier, you can reduce the sugar by a tablespoon or two, substitute whole wheat flour for some of the all-purpose flour, or use a sugar alternative.
Serving smaller portions and pairing it with lean protein and vegetables can also help balance the meal.
Pan De Elote Sweet Corn Spoon Bread With A Spicy
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 320 |
|---|---|
| Fat | 18g |
| Fiber | 2g |