Source: MRS 2017
MRS: 1026 — Vegetables (1000s)

Corn Pudding (Canned)

Meal Component Contribution:
½ cup starchy vegetable
Number of Portions: 100  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Vegetables (Starchy)
  •  Vegetables (Starchy)

Milk, Dry, Nonfat Powder, #2019
1 1/3 cup(s)
Water, Municipal, Mississippi
1  quart(s)
Flour, All Purpose, Enriched, #2011
12  ounce(s)
Eggs, Whole, Fresh, #1318
20  egg(s)
Margarine, Bulk, #1319
8  ounce(s)
Salt, Table, #2219
1  teaspoon(s)
Pepper, Black, Ground, #2718
2  teaspoon(s)
Mustard, Powder, Dry, #2712
1/4 cup(s)
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
1/2 cup(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)


Combine milk, flour, eggs, margarine, salt, pepper, and dry mustard in mixer bowl.
Mix for 3 minutes on low speed.


Drain whole kernel corn.
Add whole kernel corn, cream style corn, and onions to liquid mixture.
Mix for 2 minutes on low speed.


Spray each pan with food release spray.
Pour 9 pounds and 9 ounces (1 gallon and 2 cups) into each steamtable pan (12" x 20" x 2 ½") sprayed with food release spray.
For 100 servings, use 4 steamtable pans.


Bake until lightly browned.
Convection Oven: 325 degrees F for 40 to 45 minutes.
Conventional Oven:  375 degrees F for 50 to 60 minutes.

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.
Serve immediately or place in warmer until ready for service.
Portion 1 piece for each serving. Each portion provides ½ cup starchy vegetable.

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.

Production Notes

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.

Nutrients Per Serving
32.33 g
Dietary Fiber
2.57 g
5.87 g
375.74 mg
Total Fat
4.00 g
Sat. Fat
1.35 g
Trans Fat
0.00 g

Illustrated Presentation of Corn Pudding (Canned)

Baked Corn Pudding in a steam table pan.


1 serving of Corn Pudding