PASTEL DE ELOTE RECIPES

Steps:

• Grease a 10 inch pie plate generously with shortening.
• In a large bowl, beat eggs.
• Add remaining ingredients and stir until thoroughly mixed.
• Pour into pie plate and bake uncovered at 350 degrees for about one hour.
• The pie may be baked and kept in the refrigerator for up to 3 days.
• Reheat refrigerated pie at 350 degrees for about 20 minutes.
• The pie may also be frozen after baking and kept frozen for up to 3 months.
• Thaw and reheat at 350 degrees for about 20 minutes.

Steps:

• Preheat the oven to 350°F (180°C). Butter and flour a square baking pan about 8 or 9-inch (21cm).
• Sift the rice flour, baking powder, baking soda, and cinnamon powder together. Set aside.
• In a blender or food processor add corn, vanilla extract and milk. Process for 1 or 2 minutes at high and then set aside.
• In a mixer bowl add butter and sugar. Beat for 5 minutes at high or until you’ll have a fluffy and pale cream.
• Add one yolk and mix until combined, then add the other 2 yolks one at time and mixing between additions.
• Pour in the oil and mix to combine.
• Add to the bowl the flour mixture and mix.
• Add the corn mixture and combine everything with a spatula.
• Place egg whites and salt on a clean medium bowl, beat with your electric mixer at high until sift peaks form.
• Add egg whites to the bowl with batter and gently fold in to combine everything. Make slow movements from down to up, so the eggs whites won’t deflate.
• Place the batter on the baking pan you prepared before and use a spatula to level on top.
• Bake from 50 to 60 minutes or until a tooth pick inserted in the middle comes out clean and the cake is browned on top.
• Remove pan de elote from the oven and allow to rest for 5 minutes on the countertop, then carefully remove it from the baking dish and place it on a cooling rack.