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.
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