Corn Pudding

Ingredients

  • Flour, whole-wheat 1 pound
  • Cornmeal, white, whole-grain 1 pound
  • Sugar 12 ounces
  • Baking powder
    (2 tablespoons, 1 teaspoon) 2.33 tablespoons
  • Pepper, ground, black or white 1 teaspoon
  • Eggs, frozen, whole, thawed 6 ounces
  • Sour cream, low-fat (1 pound, 4 ounces)1.25 pounds
  • Oil, canola ½ cup
  • Corn, frozen, thawed, drained
    (2 pounds, 12 ounces) 2.75 pounds
  • Corn, canned, cream style
    (4 pounds, 8 ounces) 4.5 pounds
  • *Onions, fresh, chopped 4 ounces

Directions

  1. Combine flour, cornmeal, sugar, baking powder, and pepper in a large bowl. Stir well. Set aside for step 3.
  2. Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl. Stir well. Set aside for step 3.
  3. Pour 2 quarts (about 4 pounds 9 ounces) egg mixture over 3 cups (about 1 pound 6 ounces) flour mixture. Stir well.
  4. Transfer 2 quarts ¾ cup (about 5 pounds 15 ounces) corn pudding to a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray. For 25 servings, use 1 pan. For 50 servings, use 2 pans.
  5. Bake until golden brown: Conventional oven: 375° F for 50-60 minutes. Convection oven: 325° F for 30-40 minutes.
  6. Portion: Cut each pan 5 x 5 (25 pieces per pan). Serve 1 piece (2” x 3¾” square).

Nutrition Facts per Serving (1piece)

Calories: 180 kcal | Fat: 5 g | Saturated fat: 1 g | Cholesterol: 18 mg | Sodium: 198 mg | Potassium: 203 mg | Carbohydrates: 34 g | Fiber: 3 g | Sugar: 10 g | Protein: 4 g

The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.

Recipe Notes

CCP: Heat to 140° F or higher.
CCP: Hold for hot service at 140° F or higher.
Notes: *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service
Crediting: 1 piece provides 1/4 cup starchy vegetable and 1 oz equivalent grains.
Yield 50 servings