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This easy Mexican Sweet Corn Cake, called panqué de elote, pan de elote or pastel de elote, has a texture between cake and cornbread and is made in a blender.
Mexican Sweet Corn Cake. The easiest cake ever? When Christopher Kimball was in Mexico City a few months ago, one of the best things he ate was a simple corn cake he enjoyed at breakfast at a market.
What’s the secret to Milk Street’s famous Mexican Sweet Corn Cake recipe? The blender! Priyanka Shahane shares her tips on how to make it.
Mexican Sweet Corn Cake kicked off our obsession with blender cakes. On a trip to Mexico City, Christopher Kimball had a slice early one morning at the Coyoacan Market. “It was a cross between a southern coconut cake and a super light cornbread—not too sweet and with a texture that was soft and velvety,” he wrote. “When I asked for the ...
Christopher Kimball starts with Mexican Sweet Corn Cake, which will make you rethink cornbread. Then, Rosemary Gill purees carrots to make the perfect Brazilian-Style Chocolate Glazed Carrot Cake. Finally, Rose Hattabaugh bakes a Yellow Blender Cake with a simple 1-2-3 Vanilla Frosting, a new buttercream recipe with a formula you’ll never forget.
Mexican Sweet Corn Cake. The panqué de elote found across markets like Mexico City’s Mercado de Coyoacán is somewhere between cake and cornbread, subtly sweet and velvety. It’s also a simple cake to make at home since it’s one layer and the batter—which includes fresh corn, condensed milk and yogurt—is made in the blender. Ragù ...
This unusual pie, developed by food writer Paola Briseño-González, was inspired by the pay de elote (corn pie, translated from the Spanish) sold by the slice in the beach town of Yelapa, Mexico. There, roaming vendors offer treats meant to be eaten on the spot, without the aid of utensils.
Later, Milk Street Cook Josh Mamaclay makes Mexican Sweet Corn Cake, where the batter comes together in a blender, and Milk Street Cook Erika Bruce shows Chris how to make Tortilla Soup in just 15 minutes.
Mexico’s Sweet Corn Cake. Panque de elote is served in Mexico for breakfast, but we love it equally for dessert and an all-day snack. A cross between corn bread and cake, it calls for no sugar—corn’s natural sweetness, plus sweetened condensed milk, are all that’s needed.
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