fernanda alvarez

Abuela´s ¨Pan de Elote¨

fernanda alvarez
Abuela´s ¨Pan de Elote¨

This was the first recipe my grandmother taught me, and it remains one of my favorites. It’s an easy and fun take on a Mexican home-cooking classic, and this is how i recreated the healthy version of one of my favorites. 

More commonly known as Pastel de Elote, this dish is typically baked in a loaf or Bundt pan. Pastel de Elote differs from American cornbread in that it is prepared with white kernel corn instead of yellow corn. Some traditional pastel recipes also add a dash of salt.

Instead of the typical pastel, I chose to make muffins, which are my go-to crowd-pleasers for special occasions. 

¡Buen provecho!


Yields 12 muffins


For the Elote Muffins:

1 1/2 cup extra virgin coconut oil
1 cup vanilla almond milk                                                                                                                     3/4 cup coconut sugar
2 teaspoons baking powder
5 eggs
5 cups whole kernel corn, drained (fresh or canned)
1 cup almond flour                                                                                                    
1 teaspoon organic vanilla extract
1/2 teaspoon salt


For the Elote Muffins:

1. Preheat oven to 350° F.

2. In a blender, mix the corn, vanilla, milk, sugar, melted coconut oil and eggs for 3 minutes.

3. Slowly add in the almond flour, baking powder and salt. The batter should have a few whole pieces of corn.

4. Place cupcake papers in a muffin or cupcake pan.

5. Fill up each cup with batter until 2/3 full.

6. Bake for 30 minutes, or until toothpick comes out almost clean.

7. Tope each muffin with agave syrup and enjoy!