November 24, 2012

Pastel de Elote

Makes 1 skillet

2 c. brown sugar

2 c. white sugar

1/2 lb. butter soft not melted

¼ c. corn oil

12 eggs

3 c. flour

1 c. sour cream

1 T. baking powder

2 T. vanilla extract

4 c. elote

1 ½ t. salt

Cream together butter and sugar with oil, vanilla, salt and baking powder; add eggs one by one until smooth and well mixed, then add sour cream and flour. Beat just until mixed, then stir in corn, bake in prepared skillet at 400°F for 20 minutes or until done. Serve with homemade Dulce de Leche, homemade raspberry jam and sweet corn ice cream, if desired.

Recipe courtesy of Chef/Owner Jeff Smedstad, Elote Café

November 24, 2012