MEASURE (FOR 100 SERVINGS)
Milk, Dry, Nonfat Powder, #2019
1 1/3 cup(s)
Water, Municipal, Mississippi
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 can(s) + 7 2/3 cup(s)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
2 #10 can(s) + 2 1/8 quart(s)
Onions, Frozen, Diced, #1610
Pan Release Spray, Vegetable Oil, #2514
Combine milk, flour, eggs, margarine, salt, pepper, and dry mustard in mixer bowl.
Drain whole kernel corn.
Spray each pan with food release spray.
Bake until lightly browned.
CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process.
Cut each pan 5 x 5 for 25 pieces per pan.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
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
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.