Pan De Elate - Corn And Chili Pepper Bake
Pan De Elate is a savory corn and chili pepper bake with a creamy, cheesy flavor profile. Perfect as a hearty side or snack, it combines sweet creamed corn with spicy chili peppers and melted cheese, appealing to those who enjoy bold, comforting flavors with a touch of heat.
Ingredients
Instructions
- Mix the creamed corn, Jiffy mix, milk, egg, and melted margarine together in a bowl.
- Grease an 8 x 8-inch baking pan.
- Pour half of the mixture into the prepared pan.
- Cover the chili peppers with slices of cheese.
- Place the chili peppers and cheese on top of the first layer in the pan.
- Pour the remaining batter over the peppers and cheese.
- Bake at 400°F for 20 minutes or until done.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper to the batter. If you don't have Jiffy mix, a homemade cornbread mix can be used as a substitute. Ensure the margarine is fully melted for even mixing. This dish can also be made vegetarian-friendly by using cheese alternatives in place of regular cheese.
Serving Suggestions
Serve this corn and chili pepper bake warm, garnished with fresh cilantro or a dollop of sour cream for added creaminess. It pairs beautifully with Beans And Rice or as a side to a hearty Mexican Lasagna Casserole. For a complete meal, serve alongside a fresh salad or roasted vegetables.
Storage & Reheating
Allow the corn and chili pepper bake to cool completely before storing leftovers in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F for about 15-20 minutes or until warmed through, ensuring it retains its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pan De Elate - Corn And Chili Pepper Bake contains roughly 1003 calories, with 21g protein, 211g carbohydrates, and 27g fat. It is an excellent source of dietary fiber (285% of the Daily Value), vitamin C (98% of the Daily Value), and iron (57% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 679mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of creamed corn?
Yes, you can use fresh corn; however, you'll need to add additional liquid, such as cream or milk, to achieve a similar consistency. About 1 1/2 cups of fresh corn should work, but make sure to blend it to create a creamy texture.
What can I substitute for margarine?
If you prefer, you can substitute margarine with unsalted butter or a plant-based butter alternative for a dairy-free option. Coconut oil can also be used for a different flavor profile, but be mindful of its aroma when mixing.
How do I know when it's done baking?
The bake is done when the top is golden brown and a toothpick inserted into the center comes out clean. Baking time may vary slightly, so keep an eye on it after the 20-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).