Isthmus- Style Corn Bread: Pan de Elote del Istmo

articles Food & Cuisine Recipes

Karen Hursh Graber

We had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made with ground corn rather than corn flour and has a unique consistency. The bread we bought was made with pork lard and was quite tasty, but corn oil could be substituted.

Ingredients:

  • 4 cups corn kernels, ground to a puree
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon salt
  • 1/3 cup melted lard or corn oil

Preparation:

Grease an 8″ square baking pan.

Mix the corn, sugar, baking soda and flour. Add the lard or corn oil and stir to blend well.

Pour into baking pan and bake in a pre-heated 350º oven for one hour.

Serves 4-6.

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Published or Updated on: January 1, 2006 by Karen Hursh Graber © 2008
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2 thoughts on “Isthmus- Style Corn Bread: Pan de Elote del Istmo

  1. Can you please send me a correct recipe for isthmus corn bread? In your ingredients you don’t have flour but in the directions it is stated to add flour but also doesn’t have to add salt??
    Thank you

    1. Here is what another reader wrote:
      “I wanted a corn based sweet cake, something like we’d enjoyed at Las Mercedes in Guanajuato the year before. I found an excellent recipe on Mexconnect.com, by Karen Hursh Graber, who also was kind enough to clear up some doubts I had.
      The pan de elote, made mostly of freshly pureed corn off the cob, and some sugar, to which I added a bit of milk, a couple of eggs and a little flour, although the latter is said to be unnecessary. I baked them in cupcake tins lined with cupcake papers, and to insure their removal, sprayed the inside of each cup with PAM.
      The panecitos de elote were made a day in advance. (In fact, they removed much more easily after an overnight rest in a container.)”
      Hope this helps, TB.

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