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Easy Corn Cake Recipe Kids Love (Pan De Elote)

corn cake for kids

This one’s halfway between cornbread and dessert—soft, buttery, and sweet without being candy-level sweet. It’s what happens when Mexican pan de elote meets a weeknight baking project. There’s no frosting, no fuss, and no trying to convince your kid that something dry and crumbly counts as cake.

This version leans on real corn and condensed milk for sweetness and moisture, which means it stays tender for days and reheats beautifully. Slice it for snack, breakfast, or the part of dinner where your toddler has already ignored the vegetables.

Check out our other great recipes for using up leftover fruit and vegetables!

Ingredients Overview

  • Corn: Fresh kernels make a difference here—sweet, juicy, and actually taste like corn.
  • Condensed Milk: Provides both the sugar and the dense, rich crumb. Skip the temptation to use regular milk; this is the secret.
  • Yogurt: Adds fat and tang. Full-fat only—this isn’t the place for restraint.
  • Cornmeal + Flour: The mix gives structure without losing the soft texture.
  • Eggs + Yolks: For richness and that golden color that makes it look like you baked on purpose.
  • Olive Oil: Or any neutral oil—just enough to keep things from drying out.
  • Baking Powder + Cornstarch: The supporting crew for lift and tenderness.
  • Powdered Sugar: Optional dusting on top, mostly for visual effect and toddler approval.

Instructions Summary

  1. Blend the corn, cornmeal, condensed milk, and yogurt until smooth.
  2. Mix with the dry ingredients until lump-free and glossy.
  3. Bake at 350°F for about 40 minutes, or until the knife test says you’re done.
  4. Cool before slicing (really—otherwise it will collapse into sweet, corn-scented mush).
  5. Dust with powdered sugar if you want it to look fancy.

Serve warm, room temperature, or straight from the fridge—no one under ten will care either way.

FAQ

Can I use frozen corn?
Yes. Thaw it first and drain well. The cake won’t know the difference.

What if I don’t have condensed milk?
You can’t skip it—it’s the core of the texture. Regular milk or cream will make it bland and loose.

Does it freeze well?
Shockingly, yes. Slice, wrap, and thaw as needed. Reheat for a few seconds to bring back the softness.

Can I make it less sweet?
You can hold back a few spoonfuls of condensed milk, but that’s about it. It’s a cake, not a side dish.

Is this safe for toddlers?
Absolutely. There’s no honey, no weird spices, and plenty of soft texture. Just cut small pieces and let them demolish it.

Prep Time 15 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Meal(s):
Difficulty: Beginner
Servings: 12
Description

This Mexican corn cake for kids is soft, sweet, and made with yogurt for a healthier treat that maintains the perfect texture and taste every time. A simple, no-frosting dessert that tastes like effort but isn’t.

Ingredients
  • 2 ears Corn
  • 3 tbsp Cornmeal
  • 1 can Condensed milk
  • 1/3 cup Yogurt (the fattier the better)
  • 1 large Eggs
  • 2 large Egg Yolks
  • 2 tbsp Olive Oil (can use a neutral cooking oil, too)
  • 3/4 cup All-Purpose Flour
  • 1 tablespoons Cornstarch
  • 1 tsp Baking Powder
  • Powdered Sugar
Instructions
    Prep
  1. 1
    Preheat your oven to 350. Coat a cake pan with cooking spray.
  2. 2
    Cut kernels off the corn. Add kernels to a blender, along with cornmeal, most (but not all) of the condensed milk, and yogurt; blend until liquidy.
  3. 3
    Mix flour, cornstarch, baking powder, and a pinch of salt in a large bowl. Pour in contents of the blender in this bowl; using a hand mixer, blend until smooth, with no lumps of flour remaining.
    4. Cook and Assemble
  4. 4
    Cook on the middle rack for 40 minutes, then dip a knife into the center of the cake–if it comes out clean, remove from oven; if loose and liquidy material from the cake is on the knife, cook for an additional five minutes.
  5. 5
    Let cake cool for 30-60 minutes before serving. Dust with powdered sugar, as desired.
    6. Serve
  6. 6

    This is nice and moist on its own, but if your child is the sort who requires icing for it to be a true treat, you can whip up one easily by mixing a scoop of yogurt with a big squeeze each of honey and lime; spread over the top of the cake, or allow your child to dip his/her cake slice right into the topping.

Nutrition Facts

Servings 12

Serving Size 1 slice

Amount Per Serving
Calories 150kcal
% Daily Value *
Total Fat 7g11%
Cholesterol 50mg17%
Total Carbohydrate 20g7%
Sugars 10g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://newdadskitchen.com/recipe/easy-corn-cake-recipe-kids-pan-de-elote/
The recipe author and his then-infant son
Brad

Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.