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
- Combine flour, cornmeal, sugar, baking powder, and pepper in a large bowl. Stir well. Set aside for step 3.
- Combine eggs, sour cream, oil, corn, cream style corn, and onions in a large bowl. Stir well. Set aside for step 3.
- Pour 2 quarts (about 4 pounds 9 ounces) egg mixture over 3 cups (about 1 pound 6 ounces) flour mixture. Stir well.
- 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.
- Bake until golden brown: Conventional oven: 375° F for 50-60 minutes. Convection oven: 325° F for 30-40 minutes.
- 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