Known as pan de elote or pastel de elote, this sweet Mexican cornbread—some might even say corn cake—is a staple on the dessert menu at Komal in LA, one of our Best New Restaurants of 2025. Chef Fátima Juárez has built a menu around heirloom corn nixtamalized and ground in-house. Her pan de elote recipe combines white heirloom corn and house-made rice flour, paying homage to her Jacona, Michoacán-born grandmother and the long, storied tradition of pan dulce in Mexico.

Unlike American cornbread recipes, which rely on cornmeal, the batter here is made from puréed fresh sweet corn kernels (you can use yellow corn or white corn). In a pinch, you could use frozen corn, but anticipate a flatter, less nuanced taste. Avoid canned corn at all costs, as the kernels, even if drained, can cause the dessert to become waterlogged.

Don’t worry if it sinks very slightly as it cools; the corn cream is a magical and unmissable accompaniment, sure to cover any flaws. It’s only lightly sweetened and amplifies the flavor of the cake while providing additional richness.

Chef’s note: The custardy texture is essential to this cake, so err on the side of underbaking rather than overbaking it. Pull the cake from the oven when it’s golden on top and just set. Don’t worry if it sinks very slightly as it cools; the cream will cover any flaws.