Pastel de Elote Dulce (Sweet Corn Cake)

History & Origin

Pastel de elote is one of the most popular and beloved desserts in Mexican home baking, found in fondas, markets and family kitchens throughout the country. Its origin is mestizo: it combines the prominence of elote (fresh corn), a fundamental ingredient of the Mesoamerican worldview, with baking techniques introduced by the Spanish in the sixteenth century. Unlike European or American cornbreads, the Mexican corn cake has a dense and moist texture, almost like a pudding, because the corn kernels are blended without drying, contributing all their natural moisture and characteristic sweetness. The most widely used recipe includes fresh corn kernels, butter, condensed milk, eggs and baking powder, blended and baked either in a bain-marie or a simple tin. In Oaxaca, Guerrero and the Bajío region, variants add fresh cheese or cream to make it even denser. In popular fondas, pastel de elote is sold in slices alongside the morning café de olla.