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Vanilla Atole with Pastel de Elote

40 min
Easy
4.5
|
145
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Accompany this fluffy corn bread with a warm vanilla atole and enjoy two of the most traditional flavors of Mexico.
Learn more about Kiwilimón

Ingredients

6 servings
  • 1 on of Vanilla Atole Maizena® Brand
  • 1 liter of milk
  • 1.5 spoonfuls of cornstarch Maizena® brand
  • 4 eggs
  • 1 stick of Butter
  • 4 corn raw shelled
  • 1 can of 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.
Calories
129
kcal
6.4%
Carbohydrates
16.4
g
5.5%
Proteins
7.2
g
14%
Lipids
4.6
g
7.1%
Fiber
1.8
g
3.7%
Sugar
2.3
g
2.5%
Cholesterol
149
mg
50%
Esha
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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