Brown FamilyRecipe Book
EST. 2020235 RECIPES
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Soups, Salads & Sides • A family favorite

2020 Cookbook

Pan De Elote

Recipe by Braxton Allred

Heat
425°F
Time
25 min
Makes
Not recorded

This translates as “cornbread” but is a yummy, dense, chili/cheesy version of it. Very tex-mex. It can't be beat as an accompaniment to just about any Mexican dish. “Whenever I make it I ALWAYS get asked for the recipe- Tiffany Allred”

01

Ingredients

  • 1 can creamed corn w/salt –( I almost barfed one time when I used a no-salt can. It tasted awful, don’t do it.)
  • 1 cup Bisquik
  • 1 can chopped green chilies
  • 2-3 T sugar (Mom says 2, I like it a pinch sweeter so I use 3)
  • 2 T oil
  • 1 egg
  • ½ cup milk
  • 1 ½ cups shredded cheddar cheese

02

Method

  1. 01

    *Combine all ingredients except for cheese. Grease an 8 x 11” inch pan and pour half of the batter in- Sprinkle the cheese over the batter. Spoon the remaining batter over the cheese and spread to cover. Sprinkle with paprika for color. Bake at 400 or 425 for 25 minutes. This is better overdone than undercooked so bake it on the longer side until the sides look pretty dark. Corners are best.