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.
Loaf Cake (using an aluminum 1 lb loaf pan): 16 oz
Muffins (regular sized pan): #16 blue portion scoop
8" Ring Pan: 1 lb 6 oz
8" x 8" Square Pan: 2 lb
Full Hotel Pan: 8 lb
* please reach out to Dawn Sales Representative for item number.
Vanilla, Corn, Corn Meal, Cornbread