I have so many fond memories of my Grandma: one of them is her, sitting at the breakfast table sipping her Mate through the bombilla and munching on a slice of cold Pan de Elote. When I was younger, I was under the impression this was an Argentine classic, as that's where my Abuela is from, and that's who always made it. It also didn't even occur to my young mind that it could have been from somewhere else - that it was, in fact, from somewhere else. To this day, I'm not sure exactly which country/countries it comes from. All I know is that when I asked her, she wasn't really sure, herself. All she said is that wasn't strictly Argentine.
I also remember the name of it rolled off her tongue as if it were one word: "Pandelote." In fact, for the longest time I thought it was one word. I discovered it was actually three, when I wanted to copy the recipe down for myself when I was nine or ten.
This dish would often accompany chicken dinners and "asados" with Grandma Nydia. When I lived with her for a few years, she would often make me this family favorite, always leaving out the chilies because I'm a picky eater. She would make a double batch for me to eat throughout the week as a warm side during dinner, as a snack during my day (at room temperature), or cold for breakfast. As mysterious as its true origins are, to me at least, it will always have
originated from my Abuela.
Pan de Elote
1 (approx. 14 oz) can creamed corn
1 cup Bisquick
1 egg
2 Tbsp butter or oil
2 Tbsp. sugar
1/2 cup milk
1 4-oz. can green chilies (optional)
1/2 lb. monterrey jack cheese, shredded
Pre-heat oven to 400 degrees F; Spray 8x8 pan with cooking spray.
Combine corn, Bisquick, egg, sugar, butter or oil, and milk in a medium mixing bowl. Mix well. Pour half of the batter into the 8x8 pan and layer half of the cheese and all the chilies. Pour the remaining batter over the the layers and top with remaining cheese.
Bake for 20 - 30 minutes, or until the top is golden brown.
*Makes 9, 2-inch squares
* A doubled recipe fits great in a 9x13 pan
