Name: Soleada & Cheddar Pan de Elote
Cook time: 1 h
Total time: 1 h
Yield: 6-10
Ingredients: 6 Tbsp Unsalted Butter; 1/2 cup Granulated Sugar; 2 tsp Sea Salt; 4 Organic Pasture-Raised Eggs; 1 cup Barton Springs Mill Yellow Cornmeal; 1 cup GF All-Purpose Flour Blend; 2 Tbsp GF Baking Powder; ½ cup Whole Milk; 1 cup Buttermilk; 3/4 cup Light Olive Oil or Avocado Oil; 2 Tbsp Honey; 1 ½ cups Corn Kernels; 1 ½ cups Sharp Cheddar, shredded; Siete Salsa Soleada, to taste

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Ingredients

6 Tbsp Unsalted Butter
1/2 cup Granulated Sugar
2 tsp Sea Salt
4 Organic Pasture-Raised Eggs
1 cup Barton Springs Mill Yellow Cornmeal
1 cup GF All-Purpose Flour Blend
2 Tbsp GF Baking Powder
½ cup Whole Milk
1 cup Buttermilk
3/4 cup Light Olive Oil or Avocado Oil
2 Tbsp Honey
1 ½ cups Corn Kernels
1 ½ cups Sharp Cheddar, shredded
Siete Salsa Soleada, to taste

Cook Time:

60 minutes

Servings

6-10

Rated 5.0 stars by 2 users

It's CORN(bread)! And while that reference may be a little corny at this point, we figure there’s no better way to introduce our Soleada & Cheddar Pan de Elote recipe. Made with our Salsa Soleada and Barton Springs Mill's Yellow Corn Meal, this cornbread is gluten free, delicious, and great for any festive gathering!

Ingredients

6 Tbsp Unsalted Butter
1/2 cup Granulated Sugar
2 tsp Sea Salt
4 Organic Pasture-Raised Eggs
1 cup Barton Springs Mill Yellow Cornmeal
1 cup GF All-Purpose Flour Blend
2 Tbsp GF Baking Powder
½ cup Whole Milk
1 cup Buttermilk
3/4 cup Light Olive Oil or Avocado Oil
2 Tbsp Honey
1 ½ cups Corn Kernels
1 ½ cups Sharp Cheddar, shredded
Siete Salsa Soleada, to taste

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Ingredients

6 Tbsp Unsalted Butter
1/2 cup Granulated Sugar
2 tsp Sea Salt
4 Organic Pasture-Raised Eggs
1 cup Barton Springs Mill Yellow Cornmeal
1 cup GF All-Purpose Flour Blend
2 Tbsp GF Baking Powder
½ cup Whole Milk
1 cup Buttermilk
3/4 cup Light Olive Oil or Avocado Oil
2 Tbsp Honey
1 ½ cups Corn Kernels
1 ½ cups Sharp Cheddar, shredded
Siete Salsa Soleada, to taste

Salsa Soleada 4 jars

$30.00

ADD TO CART

Directions

Preheat your own to 350F and grease an 8×8 inch pan.

In a stand mixer fitted with a paddle attachment, cream the butter, sugar and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the cornmeal, gluten free flour, and baking powder.

With the mixer on low speed, pour in the milk, buttermilk, olive oil, and honey and mix. This is a very loose batter. Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix a little longer or work them out with your fingers.

Fold in the corn & shredded cheddar cheese.

Pour the batter into the prepared pan and bake for 30 minutes. Top with Siete Salsa Soleada and return to the oven for 15-20 minutes or until a cake tester comes out clean.

Enjoy!

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