ABOUT THIS RECIPE:
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.
INGREDIENTS:
- 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
STEP BY STEP:
- Preheat the oven to 350°F.
- Spray a 13 by 9-inch baking pan with baking spray.
- Slice the corn kernels off the cobs.
- 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.
- 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.
- Pour the batter into the baking pan. Bake until the cake is cooked and the sides slightly pull away, about 60 to 75 minutes.
- Cool the cake in the pan placed on a cooling rack, approximately 1 hour. The cake can be served warm or at room temperature.
