Corn Pudding, USDA

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

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).