Hominy Pan de Elote

Prep time: 20 mins.
Cook time: 50 mins.
Good for: Dessert
Serves: 8 (4 oz. / 115 g. serving size)


Indulge in @gabbiii_cl‘s sweet creation: Pan de Elote! Juanita’s Hominy and sweet yet moist corn blend is a fun twist on a classic and delightful dessert.


  • 25 oz. can of Juanita’s Mexican Style Hominy or Juanita’s White Hominy, drained
  • Baking spray
  • Kernels of 8 fresh corns
  • 2/3 cup sour cream
  • 12 oz. hard or cotija cheese, finely grated
  • 1/2 cup sugar
  • 1 (14 oz.) can of sweetened condensed milk
  • 4 large eggs, beaten
  • 4 tbsp. unsalted butter, melted and cooled
  • 2 tsp. baking powder
  • 1 tsp. salt


  1. Preheat the oven to 350°F.
  2. Spray a 13 by 9-inch baking pan with baking spray.
  3. Slice the corn kernels off the cobs.
  4. Pulse the corn in a food processor until it becomes pulp, transfer it to a large mixing bowl. Repeat the same process with the Hominy until it becomes a smooth paste, then add it to the corn pulp.
  5. Mix the corn and Hominy puree, then add the cream, cheese, sugar, sweetened condensed milk, eggs, butter, baking powder, and salt; stir until well combined.
  6. Pour the batter into the baking pan. Bake until the cake is cooked and the sides slightly pull away, about 60 to 75 minutes.
  7. Cool the cake in the pan placed on a cooling rack, approximately 1 hour. The cake can be served warm or at room temperature.

Recipe developed by:

Gabriela Camberos

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