Frank's Recipes! Scalloped Cream Style Corn for 100

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Scalloped Cream Style Corn for 100

Servings: 100 Portions (1 Pan)
Portions: 1/2 Cup
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven

1 1/2 cups (12 oz) butter or margarine, melted
4 quart (1 1/2 lb) crackers, soda, coarsely crumbled
1 tablespoon pepper, black
2 1/4 gallon (19 lb 14 oz or 3-No. 10 can) corn, canned, cream style
1 1/8 cups (5 oz) milk, nonfat, dry
5 1/2 cups water, warm

Combine butter, crackers, and pepper. Pour 1 gallon corn into greased pan. Cover with 2 quart
buttered cracker crumbs. Add remaining corn. Top with remaining cracker crumbs.
Reconstitute milk and warm water; pour evenly over top of mixture. Bake 45 minutes or
until lightly browned and bubbling.

NOTE:
If desired, bacon fat may be substituted for butter or margarine.

1 1/2 quart other types of milk may be substituted for nonfat dry milk and water.

20 lb (20-No. 303 can) canned cream style corn may be used.