Pan de elote, also known as cornbread or corn cake, is a type of bread made with cornmeal, flour, eggs, and milk. It is a popular food in many Latin American and Caribbean countries, as well as in the southern United States.

The origins of pan de elote can be traced back to the indigenous cultures of Mexico and Central America, where corn was a staple food and an important part of the diet. Cornbread was likely developed as a way to use up surplus cornmeal, which was often ground from dried corn kernels.

To make pan de elote, the ingredients are mixed together and poured into a greased baking pan. The mixture is then baked in the oven until it is golden brown and slightly firm to the touch. Pan de elote can be served as a savory or sweet bread, depending on the recipe and the toppings or fillings used.

One of the most common ways to serve pan de elote is as a side dish to accompany a main meal, such as beans and rice or grilled meats. It can also be sliced and toasted, and served with butter or jam for breakfast or as a snack. In some regions, pan de elote is used to make sandwiches or as a base for appetizers, such as canapés or crostini.

In addition to its delicious flavor, pan de elote is also known for its nutritional benefits. Cornmeal is high in fiber and B vitamins, and it is a good source of protein and iron. However, it is important to note that pan de elote can also be high in calories and fat, depending on the recipe and the amount of butter or oil used. As with any food, it is important to enjoy pan de elote in moderation as part of a balanced diet.

Here is a recipe for pan de elote that you can try at home:


  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 eggs, beaten
  • 4 tablespoons melted butter


  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with cooking spray or butter.
  2. In a medium bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, eggs, and melted butter.
  4. Pour the wet mixture into the dry mixture and stir until just combined.
  5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  6. Bake the pan de elote for 30-35 minutes, or until it is golden brown and a toothpick inserted into the center comes out clean.
  7. Let the pan de elote cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
  8. Once the pan de elote is cool, slice it into squares and serve. You can enjoy it as is, or top it with butter, jam, or your favorite toppings.

Note: This recipe can be easily modified to suit your taste. For a sweeter bread, you can add more sugar or use sweetened cornmeal. You can also add ingredients such as diced jalapeños or cheese to the batter for a savory twist. Experiment with different flavors and toppings to find your perfect pan de elote!

If you are interested in making pan de elote at home, here are some tips that can help you achieve the best results:

  1. Use fresh ingredients: Fresh ingredients will give your pan de elote the best flavor and texture. Be sure to use fresh cornmeal, flour, eggs, and milk for the best results.
  2. Don’t overmix the batter: Overmixing the batter can result in a tough, dense bread. Mix the dry and wet ingredients just until they are combined, being careful not to overmix.
  3. Use the right baking pan: A 9×9-inch square pan is the ideal size for this recipe. You can also use a round cake pan or a loaf pan, but the baking time may vary slightly.
  4. Don’t overbake: Pan de elote is done when it is golden brown and a toothpick inserted into the center comes out clean. If you overbake it, the bread will be dry and crumbly.
  5. Customize the recipe to suit your taste: This recipe is a basic template that can be modified to suit your taste. You can add sweeteners or spices to the batter, or top the bread with butter, jam, or cheese. Experiment with different flavors and toppings to find your perfect pan de elote.
  6. Store leftovers in an airtight container: If you have any leftovers, store them in an airtight container at room temperature. Pan de elote will keep for a few days at room temperature, or you can freeze it for up to a month. To reheat frozen pan de elote, thaw it in the refrigerator and then warm it in the oven or microwave.

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