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Picture of Pan de Elote (Mexican Cornbread)
american mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2531 kcal 127 %
  • Fat 99 g 153 %
  • Saturated 55 g 276 %
  • Carbs 365 g 122 %
  • Fiber 12 g 49 %
  • Protein 68 g 137 %
  • Cholesterol 737 mg 246 %
  • Sodium 2479 mg 103 %
  • Calcium 1919 mg 192 %
  • Magnesium 240 mg 57 %
  • Potassium 2889 mg 61 %
  • Iron 8 mg 44 %
  • Zinc 8 mg 73 %
  • Phosphorus 2639 mg 377 %
  • Vitamin A 939 µg 104 %
  • Vitamin C 10 mg 11 %
  • Thiamin (B1) 1 mg 94 %
  • Riboflavin (B2) 3 mg 208 %
  • Niacin (B3) 12 mg 78 %
  • Vitamin B6 1 mg 73 %
  • Folate equivalent (total) 242 µg 61 %
  • Vitamin B12 3 µg 125 %
  • Vitamin D 3 µg 22 %
  • Vitamin E 4 mg 26 %
  • Vitamin K 9 µg 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pan de Elote (Mexican corn bread)

Ingredients

  • 3 cups fresh corn kernels
  • 1 14-ounce can sweetened condensed milk
  • 3 eggs
  • 2 teaspoons baking powder
  • 6 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon salt

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