Delicious Corn Base

  • 50 LB
  • 61059.01

A chemically leavened blend perfect for Latin-style corn bread, corn muffins or Johnnycakes.

BASIC RECIPE

INGREDIENTS
Name Amount Percentage
Corn Base (stage 1) 5 lbs. 100%
Whole Eggs (stage 1) 1 lb. 4 oz. 25%
Vegetable Oil (stage 1) 1 lb. 20%
Water (+/-) (stage 2) 12 oz. 15%
Whole Eggs (stage 2) 10 oz. 12.5%
INSTRUCTIONS
Small Batch
  1. Stage 1: Combine corn base, whole eggs, and oil.
  2. Stage 1 mix: Using a paddle, mix for 1 minute in slow speed, scrape down the bowl, then mix for 3 minutes in medium speed.
  3. Stage 2: Add whole eggs and water.
  4. Stage 2 mix: Mix for 1 minute in slow speed, scrape the bowl, then mix for 2 minutes in slow speed.
  5. Batter temperature: 70°-72°F / 21°-22°C.
  6. Scale: 8-inch pan: 16 oz.; sheet pan: 8 lbs. 10 oz.
  7. Bake: 365°F for 16-18 minutes.