Guatemalan pan de elote is a moist sweet bread made from ground tender corn, with a soft texture and a characteristic fresh corn flavor.
It’s a seasonal preparation, made when tender corn is at its peak, highly valued as a simple snack or dessert.
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Guatemalan Sweet Corn Bread
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Baked goods
- Cuisine: Guatemalan
Ingredients
- 6 of tender corn cobs, kernels removed and ground
- 1 cup of flour
- 1 cup of sugar
- 1/2 cup of melted butter
- 3 of eggs
- 1 teaspoon of baking powder
- 1 pinch of salt
Instructions
- Grind the corn, grind the tender corn kernels until you get a thick paste.
- Beat, beat the melted butter with the sugar until combined, then add the eggs one at a time.
- Add the corn, add the ground corn to the mixture and mix well.
- Mix the dry ingredients, combine the flour, baking powder, and salt.
- Combine, fold the dry ingredients into the wet mixture, mixing just until combined.
- Pour, pour the batter into a greased and floured loaf pan.
- Bake, bake in a preheated 180°C (350°F) oven for 40 to 50 minutes, until a toothpick inserted comes out clean.
- Cool, let cool before unmolding and slicing.
Tips for getting it right
- Using very tender corn is key to achieving this bread’s soft texture and characteristic flavor.
- Grinding the corn well before adding it keeps large chunks out of the batter.
- Checking doneness with a toothpick is important, since the corn’s moisture can make the center take longer to cook.
- It’s a seasonal preparation, best made when tender corn is available.
Traditional variations
- It’s a seasonal preparation, made when the corn is tender and fresh.
- Some families add a touch of cinnamon to the batter.
How to serve
Pan de elote is served in slices, warm or at room temperature.
It’s a seasonal preparation very popular in Guatemala when tender corn is available.
Recommended sides
- Coffee
- Cream
Did you know?
Pan de elote shares its main ingredient with tamalito de elote, though its preparation and final texture are different, more like a traditional baked bread.
It’s a seasonal preparation highly valued in Guatemala, tied to the availability of tender corn.
Frequently Asked Questions
It's a moist Guatemalan sweet bread made from ground tender corn, with a soft texture and fresh corn flavor.
Although they share the main ingredient, pan de elote is baked in a pan like a traditional bread, while tamalito is steamed wrapped in a leaf.
It's a seasonal preparation, made when the corn is tender and fresh.
Yes, some families add a touch of cinnamon to the batter for extra aroma.
