These moist, light, pudding-like pan de elote sweet corn cakes are made in a cupcake pan. At Flora’s Field Kitchen, they’re served upside down and topped with tequila ice cream. But a small, crowning scoop of vanilla ice cream is also a perfect partner. This batter bakes equally well in a 9- by 5-inch loaf pan. Try these gluten free corn cakes for yourself. You will love them!
Flora Farm’s Gluten-Free Pan de Elote (Sweet Corn Cakes) Recipe
- 4 tablespoons (2 ounces/1/2 stick) unsalted butter, at room temperature, plus extra for greasing
- 2 cups fresh corn kernels
- 2 eggs
- 1/2 can (7 ounces) sweetened condensed milk
- 2-3/4 ounces cream cheese
- 1/4 teaspoon gluten-free vanilla paste or 1/2 teaspoon pure vanilla extract
- 2 tablespoons brown rice flour
- 3/4 teaspoon baking powder
- Zest of 1 lime
- Vanilla ice cream for serving (optional)
Preheat the oven to 400°F. Generously butter 9 of the cups of a muffin pan.
Spread the corn in one layer on a rimmed baking sheet and roast until the kernels start to brown a bit, 10 to 15 minutes. Let cool to warm. Turn down the heat to 350°F.
In a blender, puree the corn with the eggs, condensed milk, cream cheese, vanilla, and 4 tablespoons butter until nearly smooth, with a few residual pieces of corn.
In a medium bowl, combine the brown rice flour, baking powder, and lime zest, then add the puree and mix until smooth.
Divide the batter among the buttered muffin-pan cups, making each cup three-quarters full. Bake until the tops are lightly browned, and the cakes are starting to pull away from the sides, 20 to 25 minutes. Let cool slightly, then invert the pan onto a clean surface. Let cool.
Place the cakes on individual plates, garnish with a scoop of ice cream, and serve.
Photography Mike Arce