Pan de Elote

½ cup margarine
¼ cup sugar
4 eggs
1 can creamed corn (14½ oz)
1 can chopped green chilies (4 oz)
½ cup shredded Monterey Jack cheese (2 oz)
½ cup shredded mild cheddar cheese (2 oz)

Mix together:
1 cup flour
1 cup cornmeal
4 tsp baking powder
½ tsp salt

Beat margarine and sugar until light and fluffy.
Blend in eggs. Stir in corn, chilies, and cheeses.
Add dry ingredients and mix until just moistened.
Pour batter into a greased 9” x 12” pan.
Bake at 325°F for 50–55 minutes or until done.
Serve warm.

Last Modified 07:05:04 12 December 2025 UTC