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Vanilla Atole with Pastel de Elote

40 mins
Low
4.5
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146
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Accompany this fluffy corn bread with a warm vanilla atole and enjoy two of the most traditional flavors of Mexico.
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Ingredients

6 portions
  • 1 on Vanilla Atole Maizena® Brand
  • 1 liter milk
  • 1.5 tablespoons cornstarch, Maizena® brand
  • 4 eggs
  • 1 stick butter
  • 4 corn, raw shelled
  • 1 can condensed milk

Preparation

For the atole: Pour a little milk into a bowl.
Add an envelope of vanilla atole Maizena® brand and mix.
Let boil with the rest of the milk for 5 minutes.
For the corn cake: Preheat the oven to 180 ° C, grease and flour a mold.
Blend the husked corn, eggs, butter, Maizena® Brand Cornstarch and condensed milk.
Empty the mixture into the mold and bake at 180 ° for 20 minutes or until cooked.
Allow to cool a little, when it is warm, unmold.
Garnish with sprinkled powdered sugar.

TIPS

Eat well.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Martha Alicia Gutiérrez Pineda
12/10/2017 15:45:04
Hola no te preocupes por la ignorancia, es mejor preguntar y yo pienso que es crudo porque se cocina en el horno, yo lo he hecho pero con latas de elote :) y queda rico, suerte!!!
Anonymous
17/02/2015 23:28:16
el elote perdon mi ignoracia el elote es crudo o cocido gracias

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