Frank's Recipes! Baked Corn And Tomatoes for 100

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Baked Corn And Tomatoes for 100

Servings: 100 Portions (4 Pans)
Portions: 1/2 Cup each
Pan Size: 12 by 20 by 2 1/2-inch Steam Table Pan
Temperature: 375 degrees F. Oven

1 1/2 cup (8 oz) onions, dry, finely chopped
1/4 cup (2 oz) butter or margarine
1 1/2 gallon (12 lb 10 oz or 2-No. 10 can) corn, canned, whole kernel
1 1/2 gallon (12 lb 12 oz or 2-No. 10 can) tomatoes, canned, chopped
1/4 cup (2 oz) sugar, granulated
2 1/3 tablespoon (1 1/2 oz) salt
1 teaspoon pepper, black
3 quart (1 1/2 lb) bread, soft, cubed
1 cup (8 oz) butter or margarine, melted

Saute onions in butter or margarine until tender. Drain corn; combine with onions,
tomatoes, sugar, salt, and pepper. Place an equal quantity of mixture in each lightly
greased pan. Pour butter or margarine over bread cubes. Sprinkle 3 cups bread cubes over
mixture in each pan. Bake 30 minutes or until bread cubes are browned.

NOTE:
9 oz dry onions A.P. will yield 8 oz finely chopped onions.

8 lb 12 oz frozen whole kernel corn may be used for canned corn.

Other sizes and types of pans may be used.