Pan de Elote is a sweet or not-too-sweet Mexican corn bread, part of the Pan Dulce family. It is typically eaten as a dessert or with a glass of milk or coffee, unlike American cornbread.
Do not use a blender to grind the corn. If you do not have a manual grinder or molino, use a food processor or chop the corn; put it in a strainer and let it sit until most liquid drains out. Mix the fats (butter and shortening) and sugar until they incorporate. Add the eggs and evaporated milk and mix. Then add the vanilla and the rest of the dry ingredients (flour, baking powder, baking soda) and mix until everything is incorporated. Finally, add the corn and mix well. Use a 10-inch or 12-inch round pan, or cupcake molds. Grease the pan with shortening and dust it with flour. Bake at 350 F (175 C) for about 45 minutes. Baking time will vary based on the mold and corn juiciness. When you see a golden brown color on top, stick a toothpick in the center to check for doneness. The bread should be very moist.
