Pan de Maiz con Elote

What you'll need


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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