Using a mixer fitted with the paddle attachment, add 3 pounds 8 oz whole eggs to the bowl followed by 10 pounds R&H Richcreme 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 350F until golden brown and the surface will spring back lightly when touched.
FOR LOAF CAKE: Scale 1 lb loaf pan (15 oz)
FOR MUFFINS: Muffin Tin 2/3 full
8" RING PAN: 1 lb, 6 oz
8x8 SQUARE PAN: 2 lb
HOTEL PAN: 8 LB