nora on 12/12/2012

Recipe: Dulce Pan D’elote (Sweet Corn Bread)

Country of Origin: Mexico
*As taught to Nora by Teresa Balleza, Mexico City, MX

Preheat oven to 350 degrees Farenheight

7 ears of corn (remove kernels and discard cobs)
1 can of condensed milk
5 eggs
½ cup of butter
2 cups shredded manchego cheese

Butter a 14” circular pan. In this order place the milk, butter, corn kernels and cheese in a blender and mix until creamy. Pour into the buttered pan, cover with tinfoil and bake approximately 30 mintes (or until a knife comes out clean). The consistency should be a cross between flan and cornbread.


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Harbouring a serious sweet tooth and keen eye for composition, Nora Chovanec is an artist, designer, food justice advocate, pie maker, and avid cyclist living in Brooklyn. She is also the co-founder of Abbott & West and co-host of The Innocents Abroad.