PAMPLEMOUSSE ROSE RECIPES

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PAN DE ELOTE | SLOW COOKER MEXICAN CORNBREAD | KAREN'S ...



Pan de Elote | Slow Cooker Mexican Cornbread | Karen's ... image

This Pan de Elote (Mexican Cornbread), made in the slow cooker, is sweet and very moist, and can be served as a snack, side dish, or even a dessert.

Provided by Karen's Kitchen Stories

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Number Of Ingredients 6

1 stick (8 tablespoons) salted butter, melted
2/3 cup dark brown sugar or crushed piloncillo sugar
3 3/4 cups fresh corn kernels, divided
1 cup water
300 grams (2 1/2 cups) pancake mix such as Bisquick
1/4 cup finely diced fresh jalapeño (optional)

Steps:

  • Line the bottom of a 5 or 6 quart slow cooker with foil along the bottom and 2 1/2 inches up the sides. Brush with 2 tablespoons of melted butter.
  • Add the sugar, 3 cups of the corn kernels, and the water to a blender and pulse about 10 times.
  • Pour the mixture into a bowl and stir in the pancake mix. Mix in the rest of the melted butter and then the extra corn kernels and minced jalapeño.
  • Pour the mixture into the lined slow cooker and place a layer of paper towels or a dish towel over the top and place the lid over the towel.
  • Cook on high for 1 1/2 to 2 1/2 hours, or on low for about 4 hours. The top should not be wet and the sides should be slightly browned.

Nutrition Facts : Calories 246.47, FatContent 9.14, SaturatedFatContent 5.14, CarbohydrateContent 39.02, FiberContent 2.05, SugarContent 16.67, ProteinContent 4.19, SodiumContent 335.39, CholesterolContent 20.75

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