Pan de Maiz con Elote

What you'll need

Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00577265)

Bakery Essentials™ Whole Eggs*

Corn Meal Yellow, Medium

Bakery Essentials™ Soybean Vegetable Oil (02505321)

Water

California Girl Whole Kernel Corn (02465088)

Directions

Working Method

Using a mixer fitted with the paddle attachment, add 3 pounds 8 oz whole eggs to the bowl followed by 10 pounds cake base and 1 pound of cornmeal. Mix for 1 minute on low speed then cream 3 minutes on medium speed. Incorporate 3 pounds vegetable oil and 2 pounds 4 oz cold water gradually over 1 min. on low speed, scrape down the bowl and the paddle. Add 1 pound frozen kernels or drained canned corn kernels and blend 3 minutes on medium speed. Weigh batter into desired baking pan and bake at 350°F until golden brown and the surface will spring back lightly when touched.

Additional Info

Chef Tips

Loaf Cake: Scale 1 lb loaf pan (15 oz)

Muffins: Muffin Tin 2/3 full

8" Ring Pan: 1 lb 6 oz

8" x 8" Square Pan: 2 lb

Hotel Pan: 8 lb

* please reach out to Dawn Sales Representative for item number.

Vanilla, Corn, Corn Meal, Cornbread

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Pan de Maiz con Elote

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