Pastel de Elote
Makes 1 skillet
2 c. brown sugar
2 c. white sugar
1/2 lb. butter soft not melted
¼ c. corn oil
12 eggs
3 c. flour
1 c. sour cream
1 T. baking powder
2 T. vanilla extract
4 c. elote
1 ½ t. salt
Cream together butter and sugar with oil, vanilla, salt and baking powder; add eggs one by one until smooth and well mixed, then add sour cream and flour. Beat just until mixed, then stir in corn, bake in prepared skillet at 400°F for 20 minutes or until done. Serve with homemade Dulce de Leche, homemade raspberry jam and sweet corn ice cream, if desired.
Recipe courtesy of Chef/Owner Jeff Smedstad, Elote Café