Pan de Elote | Slow Cooker Mexican Cornbread

 This Pan de Elote (Mexican Cornbread), made in the slow cooker, is sweet and very moist, and can be served as a snack, side dish, or even a dessert. 

Pan de elote is super moist, buttery, and sweet, and filled with blended fresh corn along with whole kernels sprinkled throughout. 

It is usually cooked in a cast iron skillet, but making it in the slow cooker is so much easier. 

Traditional pan de elote is sweetened with piloncillo sugar, which you need to break up before adding it to the mixture. It's an unrefined cane sugar that is usually found in Mexican markets, and gives the cornbread its darker color and a rich sweetness. 

You can easily substitute dark brown sugar. 

Ingredients in Slow Cooker Mexican Cornbread:

Fresh corn, or if it's not available, frozen thawed corn. To strip the corn from the cobs, I used my new favorite kitchen gadget. It was so easy! Of course, you can use a good knife. 

Pancake mix, such as Bisquick. 

Melted salted butter. 

Add ins: You can add fresh whole kernels, minced jalapeños, and/or grated cheese. I added a combination of corn and jalapeño. 

To cook the cornbread in the slow cooker, you line the bottom and sides with foil to create a "pan." Brush the foil with melted butter.

Be sure to use a continuous piece of foil to line the bottom, as this will make it easier to lift the cornbread out of the slow cooker in one piece. The cornbread is very moist and difficult to remove without the foil "sling." Of course, you could scoop it out with an ice cream scoop like they do at El Torito! 

Also, place a couple of layers of paper towels or a dish towel over the top of the slow cooker before adding the lid. This will help absorb any condensation and keep it from falling back onto the bread. 

You will know that the cornbread is done when the sides are slightly browned and the top is dry to the touch. 

Serve this cornbread as a snack, dessert, or with albondigas soup or pozole. It also is a sweet accompaniment for super spicy dishes. 

What to do with leftover slow cooker cornbread:

This cornbread is just as good reheated as it is fresh from the slow cooker. In fact, it might even be better!

Cover the cornbread with plastic wrap on a plate and refrigerate. To reheat, place them on a foil or parchment-lined baking sheet and reheat at 325 degrees for 20 to 30 minutes. 

It makes a great breakfast. If you're decadent, add a little more butter and a bit of warmed maple syrup. 

Welcome to our #NationalSlowCookerMonth Celebration! 

January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

• Slow Cooker Chicken Bacon and Rice Soup from Cheese Curd In Paradise (our host)
• Slow Cooker Gingerbread Oatsfrom Magical Ingredients
• Slow Cooker Ham and White Bean Soup from Blogghetti
• Slow Cooker Chicken Nachos from The Spiffy Cookie
• Slow Cooked Asian Chicken from A Day in the Life on the Farm
• Crockpot London Broil from The Fresh Cooky
• Pan de Elote/Slow Cooker Corn Bread from Karen's Kitchen Stories
• Crockpot Chicken Enchilada Soup from Life Love and Good Food
• Slow Cooker Salmon from Our Good Life

Recipe adapted from The Mexican Slow Cooker.