Title: Corn Pudding (
Categories:
Yield: 100 Servings

3 3/4 c WATER; WARM
1 lb BUTTER PRINT SURE
30 EGGS SHELL
3 1/4 oz MILK; DRY NON-FAT L HEAT
1 lb PIMENTOS 7 OZ
23 1/4 lb CORN CREAM #10
1 lb FLOUR GEN PURPOSE 10LB
2 oz SUGAR; GRANULATED 10 LB
2 tb PEPPER BLACK 1 LB CN
2 oz SALT TABLE 5LB

PAN SIZE: (12X20X2 1/2") STEAM TABLE PAN TEMPERATURE: 325 F. OVEN

1. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.

3. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY.

4. COMBINE CORN, EGGS, SUGAR, SALT, PEPPER, AND PIMIENTOS.

5. ADD SAUCE SLOWLY TO CORN MIXTURE; MIX WELL.

6. POUR 1 3/4 GAL INTO EACH PAN.

7. BAKE 1 HOUR 45 MINUTES OR UNTIL ALMOST FIRM (CENTER WILL BE SOFT). DO
NOT
OVERBAKE.

8. REMOVE FROM OVEN; LET STAND 20 MINTES BEFORE SERVING.

NOTE: 1. IN STEP 4, 23 1/2-NO. 303 CANNED CREAM STYLE CORN MAY BE USED.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD
A02500.

Recipe Number: Q02200

SERVING SIZE: 1/2 CUP

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.