Pan de Maiz con Elote

What you'll need

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

Bakery Essentials™ Whole Eggs*

Medium Yellow Corn Meal*

Bakery Essentials™ Soybean Vegetable Oil (02505321)

Water

Whole Kernel Corn

Directions

Working Method

In the bowl of a stand mixer fitted with the paddle attachment, combine 35% whole eggs,100% creme cake base and 10%cornmeal. Mix for 1 minute on low speed then 3 minutes on medium speed. Incorporate 30% vegetable oil and 22.5% cold water gradually over 1 minute on low speed, scrape the bowl and the paddle. Add 10% frozen kernels or drained canned corn kernels and blend 3 minutes on medium speed. Deposit 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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