Corn pudding (whole kerne

100 Servings

Ingredients

Quantity Ingredient
3¾ quart WATER; WARM
¾ pounds BUTTER PRINT SURE
30 EGGS SHELL
13 ounces MILK; DRY NON-FAT L HEAT
23¼ pounds CORN WHOLE CN #10
1 pounds PIMENTOS 7 OZ
½ pounds FLOUR GEN PURPOSE 10LB
⅛ pounds SUGAR; GRANULATED 10 LB
2 tablespoons PEPPER BLACK 1 LB CN
1 tablespoon SALT TABLE 5LB

Directions

PAN SIZE: (12X20X2½") 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 ¾ 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: ½ CUP

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

Downloaded from Glen's MM Recipe Archive, .

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