Inspired by the classic Mexican sweet treat pan de elote, this cornbread is vastly different from traditional American cornbread, with its fluffy, cake-like texture that is normally very sweet and light. This gluten-free, savory version of pan de elote is studded with toasted pepitas (pumpkin seeds) for added texture and excitement. In a non-traditional twist, this holiday side is served with a smoky, salty, buttery spread made from charred poblano peppers and salty Cotija cheese.

Quick Info

⏱️ 90 min • 🍽️ 8 servings • ⭐ 100%

Nutrition

206 cal • 7g protein • 20g carbs • 11g fat

Tags

[Gluten-Free] • [Vegetarian] • [Easy] • [Appetizers] • [Breakfast] • [Brunch] • [Desserts] • [Dinner]

Ingredients

• 4 large poblano peppers, cleaned and dried
• ¾ cup (1½ sticks) unsalted butter, room temperature
• ½ cup crumbled Cotija cheese
• ½ cup chopped fresh cilantro
• 1½ teaspoons kosher salt, plus more to taste
• Zest of 1 lime
• Squeeze of fresh lime juice
• 1 15-ounce can of corn kernels, drained (about 1½ cups)
• ½ cup crema Mexicana or sour cream
• 1 cup masa harina (preferably amarillo or yellow)
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• ½ cup (1 stick) unsalted butter, room temperature
• 3 large eggs, yolks and egg whites separated
• ¼ cup sugar
• ½ cup pepitas, toasted

Instructions Preview

1. Make the charred poblano butter: Preheat t…
2. Place the poblanos on the prepared baking …
3. Remove a pepper from the bowl and re-cover…

…and 11 more steps

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Recipe by: Amanda Berrill • From: Tasty