Corn pudding (

Yield: 100 Servings

Measure Ingredient
3¾ cup WATER; WARM
1 pounds BUTTER PRINT SURE
30 EGGS SHELL
3¼ ounce MILK; DRY NON-FAT L HEAT
1 pounds PIMENTOS 7 OZ
23¼ pounds CORN CREAM #10
1 pounds FLOUR GEN PURPOSE 10LB
2 ounces SUGAR; GRANULATED 10 LB
2 tablespoons PEPPER BLACK 1 LB CN
2 ounces SALT TABLE 5LB

PAN SIZE: (12X20X2½") 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 ¾ 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 ½-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: ½ CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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