Soy-Free Pastel de Elote
Indulge in the rich, golden sweetness of this *Soy-Free Pastel de Elote*, a traditional Mexican corn cake with a modern twist. Made from fresh corn kernels, sweetened condensed milk, and a handful of pantry staples, this delightful dessert is naturally gluten-free and completely soy-free, making it a perfect treat for those with dietary restrictions. The recipe highlights the natural creaminess of blended corn, balanced by the buttery richness of melted butter and the fluffiness of whipped eggs. Baked to perfection in just under an hour, the pastel boasts a beautifully golden crust and a moist, tender crumb that melts in your mouth. Serve it warm or at room temperature with a dollop of whipped cream or fresh fruit for a simple yet unforgettable dessert. Perfect for family gatherings, potlucks, or a sweet snack, this soy-free pastel de elote brings a taste of home to your kitchen.
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Ingredients
- 3 cups Fresh corn kernels
- 1 can Sweetened condensed milk
- 0.5 cup Unsalted butter, melted
- 4 large Eggs
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or line it with parchment paper for easy removal.
Step 2
In a blender or food processor, blend the fresh corn kernels until smooth. You may need to work in batches to accommodate the volume of corn.
Step 3
In a large mixing bowl, combine the blended corn with the sweetened condensed milk and melted butter. Stir well to combine.
Step 4
Beat the eggs in a separate bowl until slightly thickened, and then add them to the corn mixture, mixing until fully incorporated.
Step 5
Add the all-purpose flour, baking powder, vanilla extract, and salt to the corn mixture. Stir gently until all ingredients are well combined and the batter is smooth.
Step 6
Pour the batter into the prepared baking dish and spread evenly.
Step 7
Bake in the preheated oven for 45 to 50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 8
Allow the pastel de elote to cool in the pan on a wire rack for about 15 minutes before slicing into squares and serving.
Step 9
Serve warm or at room temperature, optionally garnished with fresh fruit or a dollop of whipped cream.
Nutrition Facts
| Serving size | (1456.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3391.0 |
| Total Fat 157.8g | 0% |
| Saturated Fat 90.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1137.3mg | 0% |
| Sodium 3415.7mg | 0% |
| Total Carbohydrate 430.1g | 0% |
| Dietary Fiber 19.5g | 0% |
| Total Sugars 255.1g | |
| Protein 89.2g | 0% |
| Vitamin D 195.8IU | 0% |
| Calcium 1293.4mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 3531.5mg | 0% |
Source of Calories