Torta or pan de elote (cornbread) is a dense and moist type of sweet bread. It doesn’t have the texture of traditional cornbread. Traditionally, pan de elote is sweetened with condensed milk. In this recipe, I substituted condensed milk for low-fat evaporated milk, which by definition is not generally recommended.
To compensate for the lack of sweetness and thick texture of condensed milk, I added creamy goat cheese and some sugar. Even after adding these two ingredients, I was able to reduce the calorie content by 100 calories per serving (298 cal. per serving with condensed milk vs. 187 with evaporated milk). I also used about 14 tablespoons less of sugar. So although this recipe may not be as sweet as traditional pan de elote, it’s definitely an excellent option to cut down on the sugar and calories.
Lower-Cal Pan de Elote (Cornbread)Course: Sides, DessertCuisine: LatinoDifficulty: Easy
This version of pan de elote cuts down on the sugar and the calories without sacrificing taste.
1 15-OUNCE CAN UNSALTED SWEET CORN (USE FRESH IF AVAILABLE)
1 CAN LOW-FAT EVAPORATED MILK
4 OUNCES PLAIN GOAT CHEESE
4 TABLESPOONS UNSALTED BUTTER SOFTENED
6 TABLESPOONS WHOLE-WHEAT FLOUR
4 TABLESPOONS GRANULATED SUGAR
2 TEASPOONS BAKING POWDER
1 TEASPOON VANILLA EXTRACT
1/2 TEASPOON SALT
- Preheat oven to 375º F.
- Grease a baking dish with butter and sprinkle with flour OR line it with parchment paper and lightly spray with cooking oil.
- Combine all the ingredients in a blender and blend until fully incorporated.
- Pour mixture in prepared baking dish.
- Bake for about 35-40 minutes, or when it turns golden brown and a toothpick comes out clean.
- Serve warm or chilled.