Title: Corn Pudding (Whole Kerne
Categories:
Yield: 100 Servings

3 3/4 qt WATER; WARM
3/4 lb BUTTER PRINT SURE
30 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

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