MEASURE (FOR 100 SERVINGS)
Milk, Reduced Fat, 2% Milkfat, Bulk
Flour, All Purpose, Enriched, #2011
Eggs, Whole, Fresh, #1318
Margarine, Bulk, #1319
Salt, Table, #2219
Pepper, Black, Ground, #2718
Mustard, Powder, Dry, #2712
Corn, Yellow, Canned, Cream Style, #10 Can, #2808
2 #10 cans + 2 quarts
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
2 #10 cans + 2 1/2 quarts
Onions, Frozen, Diced, #1610
1 quart + 1 cup
Pan Release Spray, Vegetable Oil, #2514
20 second spray
Combine the milk, flour, eggs, margarine, salt, pepper, and dry mustard in mixer bowl.
Drain the whole kernel corn.
Add whole kernel corn, cream style corn, and onions to liquid mixture.
Spray each steamtable pan with food release spray.
Bake the corn pudding until lightly browned.
CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
Cut each pan 5 x 5 for 25 pieces per pan.
Serve it immediately, or cover it and place in a warmer until ready for service.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes.
Portion 1 piece for each serving. Each portion provides ½ cup starchy vegetable.
CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours.
Use USDA Foods or Department of Defense (DOD) foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals: Preparing Vegetables“ provides seasoning and serving ideas for vegetables.
Baked Corn Pudding in a steam table pan.
1 serving of Corn Pudding
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