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Jan 12, 2022

Pan de Elote | Slow Cooker Mexican Cornbread

 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. 

Pan de Elote (Mexican Cornbread) on plates.



Pan de elote is super moist, buttery, and sweet, and filled with blended fresh corn along with whole kernels sprinkled throughout. 

It is usually cooked in a cast iron skillet, but making it in the slow cooker is so much easier. 

Traditional pan de elote is sweetened with piloncillo sugar, which you need to break up before adding it to the mixture. It's an unrefined cane sugar that is usually found in Mexican markets, and gives the cornbread its darker color and a rich sweetness. 

You can easily substitute dark brown sugar. 

Corn bread ingredients.



Ingredients in Slow Cooker Mexican Cornbread:

Fresh corn, or if it's not available, frozen thawed corn. To strip the corn from the cobs, I used my new favorite kitchen gadget. It was so easy! Of course, you can use a good knife. 

Pancake mix, such as Bisquick. 

Melted salted butter. 

Add ins: You can add fresh whole kernels, minced jalapeños, and/or grated cheese. I added a combination of corn and jalapeño. 

Slow cooker with paper towels.


To cook the cornbread in the slow cooker, you line the bottom and sides with foil to create a "pan." Brush the foil with melted butter.

Be sure to use a continuous piece of foil to line the bottom, as this will make it easier to lift the cornbread out of the slow cooker in one piece. The cornbread is very moist and difficult to remove without the foil "sling." Of course, you could scoop it out with an ice cream scoop like they do at El Torito! 

Also, place a couple of layers of paper towels or a dish towel over the top of the slow cooker before adding the lid. This will help absorb any condensation and keep it from falling back onto the bread. 

Corn bread in the slow cooker.



You will know that the cornbread is done when the sides are slightly browned and the top is dry to the touch. 

Serve this cornbread as a snack, dessert, or with albondigas soup or pozole. It also is a sweet accompaniment for super spicy dishes. 

What to do with leftover slow cooker cornbread:

This cornbread is just as good reheated as it is fresh from the slow cooker. In fact, it might even be better!

Cover the cornbread with plastic wrap on a plate and refrigerate. To reheat, place them on a foil or parchment-lined baking sheet and reheat at 325 degrees for 20 to 30 minutes. 

It makes a great breakfast. If you're decadent, add a little more butter and a bit of warmed maple syrup. 


Welcome to our #NationalSlowCookerMonth Celebration! 

January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!



Corn bread on plates.





Recipe adapted from The Mexican Slow Cooker

Would you like to comment?

  1. Well that looks amazing and super tasty. What a great idea!

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  2. I've never made cornbread in the slow cooker, love it! And I just so happen to have fresh frozen corn from the summer in my freezer, thanks for all of the great tips!

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  3. Looks like I'm making cornbread this weekend to go with our chili!

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  4. I've never considered making cornbread in the slow cooker. Thanks for opening my eyes and mind to a new idea Karen.

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    Replies
    1. It's completely different than standard cornbread.

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  5. Looks amazing! I haven't tried maing cornbread in slow cooker and need to try! Thanks for sharing a great recipe.

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  6. I've never tried making cornbread in a slow cooker and now I am absolutely intrigued!

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    1. It's kind of like that El Torito super moist, super sweet cornbread, but more traditional, in the Mexican sense.

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  7. This looks incredible and I would love it as a side with a bowl of chili.

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