| CORN PUDDING | ||||||||
| Makes 100 servings – ¼ cup vegetable. | ||||||||
| (40 servings of protein) | Bake in 325° oven. | |||||||
| INGREDIENTS | MEASURES | |||||||
| Flour | 4 ¾ cups | |||||||
| Sugar | 1 ¾ cups | |||||||
| Salt | 3 1/3 Tbsps. | |||||||
| Corn, fresh or whole kernel | 2 – #10 cans (or 20 cups) | |||||||
| Shell eggs, beaten** | 40 | |||||||
| Reconstituted dry milk*** | 2 ½ gal. | |||||||
| Butter or margarine | ½ cup | |||||||
| ** | May substitute 6 2/3 cups sifted dried whole eggs and 6 2/3 cups water for 40 shell eggs | |||||||
| *** | See RECIPE FOR FLUID SKIM MILK,BUTTERMILK,SOUR MILK for directions to reconstitute dry milk. | |||||||
| DIRECTIONS: | ||||||||
| 1. Mix flour, sugar and salt. Add to other ingredients. | ||||||||
| 2. Pour mixture in greased baking pans and bake in 325° F. oven for 20 to 30 minutes. | ||||||||
| 3. Stir from bottom of pan 3 times while baking. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ¼ cup | |||||||
| Calories | 146 | Iron | 0.96 Mg | Protein | 7.37 G | 20.17% | ||
| Cholesterol | 89 Mg | Calcium | 133.10 Mg | Carbohydrates. | 20.35 G | 55.70% | ||
| Sodium | 395 Mg | Vitamin A | 111 RE | Total Fat | 4.40 G | 27.10% | ||
| Fiber | 0.95 G | Vitamin C | 4.32 Mg | Saturated Fat. | 1.50 G | 9.26% | ||