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Corn Pudding for 100


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Servings: 100 Portions (2 Pans)
Portions: 1/3 Cup
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 300 degrees F. Oven

3/4 cup (3 1/4 oz) milk, nonfat, dry
3 3/4 cups water, warm
1 1/4 quart (1 lb) flour, wheat, pastry, sifted
3 cups (15 eggs) eggs, whole, slightly beaten
2 1/2 gallon (20 lb or 3-No. 10 can) corn, canned, cream style
4 tablespoon (2 oz) sugar, granulated
3 tablespoon (2 oz) salt
1/2 teaspoon pepper, black
1 cup (8 oz) butter or margarine

Reconstitute milk and warm water. Add flour and beat with wire whip until smooth. Add
eggs and blend well. Add corn, sugar, and seasonings mix thoroughly. Grease pans heavily
with butter or margarine. Pour about 1 1/2 gallon mixture into each pan. Bake 1 hour or
until firm.

NOTE:
1 quart other types of milk may be substituted for nonfat dry milk and water.




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