5.00 3 Ratings

Soleada & Cheddar Pan de Elote

gluten free

60 min

It's CORN(bread)! And while that reference may be a little corny at this point, we figure there’s no better way to introduce our Soleada & Cheddar Pan de Elote recipe. Made with our Salsa Soleada and Barton Springs Mill's Yellow Corn Meal, this cornbread is gluten free, delicious, and great for any festive gathering!

Ingredients

6 Tbsp Unsalted Butter
1/2 cup Granulated Sugar
2 tsp Sea Salt
4 Organic Pasture-Raised Eggs
1 cup Barton Springs Mill Yellow Cornmeal
1 cup GF All-Purpose Flour Blend
2 Tbsp GF Baking Powder
½ cup Whole Milk
1 cup Buttermilk
3/4 cup Light Olive Oil or Avocado Oil
2 Tbsp Honey
1 ½ cups Corn Kernels
1 ½ cups Sharp Cheddar, shredded
Siete Salsa Soleada, to taste

Products Used

Salsa Soleada

Directions

Step 1

Preheat your own to 350F and grease an 8×8 inch pan.
Step 2

In a stand mixer fitted with a paddle attachment, cream the butter, sugar and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the cornmeal, gluten free flour, and baking powder.
Step 3

With the mixer on low speed, pour in the milk, buttermilk, olive oil, and honey and mix. This is a very loose batter. Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix a little longer or work them out with your fingers.
Step 4

Fold in the corn & shredded cheddar cheese.
Step 5

Pour the batter into the prepared pan and bake for 30 minutes. Top with Siete Salsa Soleada and return to the oven for 15-20 minutes or until a cake tester comes out clean.
Step 6

Enjoy!