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Recipe: Corn Pudding Whole Kerne
Similar Categories: Corn, Pudding, Whole, Kerne
Corn Pudding Whole Kerne
Yield: 100 Servings
3 3/4 qt WATER; WARM
3/4 lb BUTTER PRINT SURE
30 ea EGGS SHELL
13 oz MILK; DRY NON-FAT L HEAT
23 1/4 lb CORN WHOLE CN #10
1 lb PIMENTOS 7 OZ
1/2 lb FLOUR GEN PURPOSE 10LB
1/8 lb SUGAR; GRANULATED 10 LB
2 tb PEPPER BLACK 1 LB CN
1 tb SALT TABLE 5LB
PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN TEMPERATURE: 325 F
OVEN
1. FOLLOW DIRECTIONS FOR MAKING THICK WHITE SAUCE (RECIPE CARD O-G-2),
OMITTING SALT IN STEP 4. SET ASIDE.
2. COMBINE CORN, EGGS, SUGAR, PEPPER, AND PIMIENTOS.
3. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.
4. POUR 1 3/4 GAL INTO EACH PAN.
5. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO
NOT OVERBAKE.
6. REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING.
NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: Q02201
SERVING SIZE: 1/2 CUP
Yield: 100 Servings
3 3/4 qt WATER; WARM
3/4 lb BUTTER PRINT SURE
30 ea EGGS SHELL
13 oz MILK; DRY NON-FAT L HEAT
23 1/4 lb CORN WHOLE CN #10
1 lb PIMENTOS 7 OZ
1/2 lb FLOUR GEN PURPOSE 10LB
1/8 lb SUGAR; GRANULATED 10 LB
2 tb PEPPER BLACK 1 LB CN
1 tb SALT TABLE 5LB
PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN TEMPERATURE: 325 F
OVEN
1. FOLLOW DIRECTIONS FOR MAKING THICK WHITE SAUCE (RECIPE CARD O-G-2),
OMITTING SALT IN STEP 4. SET ASIDE.
2. COMBINE CORN, EGGS, SUGAR, PEPPER, AND PIMIENTOS.
3. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.
4. POUR 1 3/4 GAL INTO EACH PAN.
5. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO
NOT OVERBAKE.
6. REMOVE FROM OVEN; LET STAND 20 MINUTES BEFORE SERVING.
NOTE: OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500.
Recipe Number: Q02201
SERVING SIZE: 1/2 CUP
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