pan-de-elote
The translation might be Cornbread, but it is not like the American one that you can eat with chili; for us in Mexico, it is primarily sweet or not too sweet but still is eaten as a dessert or with a glass of milk or coffee type of bread. Is from the family of the Pan Dulce.
Ingredients
4 cups of whole kernel corn
1 stick of butter (8 tbsp) cold
2.5 tbsp of shortening
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